Chipotle Roasted Chicken

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper provides heat at a lower cost.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative for roasting.

tortillas

🥗Healthier: lettuce wraps

💰Cheaper: pita bread

Pita bread is often less expensive and versatile.

In a small bowl, combine chipotle paste, olive oil, brown sugar, lime zest, smoked paprika, cumin, oregano, garlic, salt, and black pepper to create the marinade.

Pat the chicken dry with paper towels and remove the backbone using kitchen shears.

Flatten the chicken by slicing along the sternum and pushing down on the breasts.

Season the inside of the chicken with salt and pepper, then loosen the skin and spread most of the marinade underneath it.

Marinate the chicken for at least 2 hours, preferably longer, and bring it to room temperature before roasting.

Combine the corn, peppers, potatoes, and onions on a large roasting tray with olive oil, salt, and pepper.

Stand the corn on the cob halves in the center of the tray and place the chicken on top, ensuring it is stable.

Drizzle the chicken with more oil and season with salt and pepper.

Roast in the oven at 425°F (220°C) for 45 minutes or until the internal temperature reaches 165°F (75°C).

Let the chicken rest for 15 minutes before serving with the roasted vegetables and pan juices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens