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 blender, add the garlic clove, onion, chipotle peppers in adobo sauce, mustard, and the whole tiny lime (skin and juice).

Season with salt and pepper to taste.

Blend until smooth, creating a thick paste.

Dry the whole chicken with paper towels.

Using a small knife, carefully separate the skin from the meat to create a pocket without tearing the skin too much.

Season the chicken with salt and pepper on all sides and inside the cavity.

Spoon the chipotle paste into the pocket between the skin and the meat, then rub the paste all over the chicken skin and inside the cavity.

Cover the chicken with aluminum foil and let it marinate for 2 hours.

Preheat the oven to 350°F (175°C).

Place the marinated chicken in a baking dish and add 2 large potato chunks and corn (optional).

Drizzle with extra virgin olive oil and cover with aluminum foil.

Cook in the preheated oven for 40 minutes at 350°F (175°C).

After 40 minutes, remove the aluminum foil, increase the oven temperature to 400°F (200°C), and cook for an additional 20 to 25 minutes, or until the internal temperature reaches 160°F (71°C).

Let the chicken rest for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens