Roasted Chicken with Lemon Chipotle Baste
Adapted from Bonnie Stern Friday Night Dinners
Prep time: 5 minutes
Marinating time (on the counter) 10 minutes or so
Roasting time: 30-40 minutes (until meat thermometer reads 170F/76C)
Lemon Chipotle Marinade Makes ¾ cup and enough for 1 whole chicken
¼ cup extra virgin olive oil
¼ cup lemon juice
3 large cloves garlic, minced
1-2 tbsp chipotle chili in adobo, pureed (once the can is opened, I puree what I don’t need and freeze it in 1 tbsp portions)
2 tbsp Worcestershire sauce
1 tbsp honey
1 tbsp fresh thyme (or 1 tsp dried)
Chicken – 1 breast or thigh, bone in per person.
1. Combine all the marinade ingredients and spoon some over the chicken, first skin side down, then turn and repeat skin side up in the oven proof dish you’ll be roasting it in (saves cleanup). (5 minutes/per side or so).
2. Roast at 425F/210C, skin side up for 15 minutes. Lower the heat to 400F/200C, baste with a little more sauce and continue to roast until the internal chicken temperature reaches 170F/76C.
If the skin starts to blacken, cover loosely with foil.
I served it with a quick Kale Stir Fry and some microwaved sweet potatoes.