Chipotle-Glazed Roast Chicken
A delicious roasted chicken seasoned with cumin and red chile powder, then glazed with a sweet and spicy chipotle sauce.
1 whole chicken (about 4 pounds)
1 1/2 teaspoons Mexican chile powder
1 1/2 teaspoons ground cumin
1 tablespoon olive oil
2 chipotle chiles in adobo sauce
2 tablespoons orange juice
2 tablespoons lime juice
2 tablespoon honey
1 garlic clove, minced
6 tablespoons olive oil
Rub 1 tablespoon of salt over the chicken, under the skin and inside the cavity. Place in a roasting pan, cover and refrigerate for about 2 hours.
After 2 hours, preheat the oven to 375 degrees F.
In a food processor, combine the chipotles, orange juice, lime juice, honey, garlic. Puree and then with the motor running, slowly add 6 tablespoons of olive oil. Season with salt, to taste.
In a small bowl, mix together the cumin and chile powder.
Rub the chicken with 1 tablespoon olive oil, then season with the chile powder mixture.
Roast the chicken for 1 hour.
Raise the heat to 425 degrees F. Brush the chicken with 1/4 cup of the chipotle sauce and roast for another 12 minutes or until the skin is golden brown and the internal temperature of the chicken is 165 degrees F.
Transfer to a cutting board and let rest for 5 minutes.
Serve with the remaining chipotle sauce at the table.