Chipotle Roasted Chicken with Potatoes

SUBMITTED BY: McCormick® Gourmet Collection®

"The distinctive smoky, sweet flavor and heat of chipotle chile pepper, a dried and smoked jalapeno, is much sought after by those who love Mexican cooking. Savor authentic flavor in this rub for roasted chicken and enjoy this easy-to-use form of chipotle chile."

PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1 1/2 teaspoons McCormick® Gourmet Collection® Chipotle Chile Pepper
1 teaspoon McCormick® Gourmet Collection® Paprika
1 teaspoon McCormick® Gourmet Collection® Oregano Leaves
1 teaspoon McCormick® Gourmet Collection® Garlic Salt
1/2 teaspoon McCormick® Gourmet Collection® Ground Cumin
1 1/2 pounds small (1 1/2 to 2-inch) red or white potatoes, quartered
1 tablespoon vegetable oil
2 teaspoons brown sugar
1 (3 pound) chicken, quartered
1 tablespoon chopped fresh cilantro

READ REVIEWS (32)

DIRECTIONS

Preheat oven to 400 degrees F. Combine chipotle chile pepper, paprika, oregano, garlic salt and cumin. In large bowl, toss potatoes with oil and 1 teaspoon of the spice mixture. Mix brown sugar with remaining spice mixture; set aside.
Line jellyroll pan with aluminum foil and spray with nonstick cooking spray. Rub chicken pieces on both sides with remaining spice mixture, rubbing a little under the skin as well. Arrange chicken, skin-side-up, on one half of baking pan.
Arrange potatoes, in single layer, on other half of pan. Loosely cover chicken and potatoes with aluminum foil. Bake 40 minutes; remove foil. Turn and rearrange potatoes. Bake, uncovered, 20 minutes longer or until meat thermometer inserted in chicken thigh registers 180 degrees F and potatoes are tender. Garnish with cilantro.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 3, 2005 by GINAH1

I made some changes to this, since we are not huge fans of whole chickens. I covered and roasted just the potatoes for 40 minutes. I then used the rub on four chicken breasts which I browned for two minutes per side, then I added them to the pan with the potatoes for another 25 minutes. It was delicious and very spicy!

9 users found this review helpful

Reviewed on Jun. 23, 2005 by READS22MUCH

This is a simple dish with excellent results. I made it twice in one week. I suggest you parboil the potatoes first. You may also adjust the chipotle seasoning as desired. The second time I made it with chicken strips dredged in the seasonings with 2 tbsp. of olive oil and no potatoes. Wonderful, quick and fast. I just might make it again tonight!!!

6 users found this review helpful

Reviewed on Oct. 30, 2003 by JDVMD

Didn't care for the potatoes (baked them in a separate dish) but the chicken was outstanding. Great blend of flavors. Used canned chipotle peppers (two and some of the extra sauce from the can), added extra olive oil and water along with the other seasonings and put all in a blender. I just poured everything on top of the chicken. Husband liked the combination of spicy yet sweet. I love hot and spicy foods and this is a hot one. Don't think kids would like this at all.

6 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 908

Total Fat: 54.8g
Cholesterol: 255mg
Sodium: 502mg
Total Carbs: 33.3g
Dietary Fiber: 4.3g
Protein: 66.9g

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