Texas Chicken Recipes with Jess Pryles: Chipotle Orange Roasted Chicken

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika offers a similar smoky flavor with less heat.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index, while brown sugar is more economical.

Pat the chicken dry all over with paper towels.

Place the chicken breast-side up in a rack and tuck the wings under to prevent burning.

Refrigerate the chicken for 1 hour to maximize skin drying for crispy finish (optional step).

Zest the skin of the orange using a fine grater and slice the rest into segments.

Soften the butter and mix in the orange zest and chipotle powder until combined.

Remove the chicken from the fridge and separate the skin from the meat to create a pocket.

Scoop the butter mixture under the skin using a spatula or spoon, distributing it evenly.

Stuff the chicken with some orange segments and bay leaves.

Tie the legs together with butcher's twine to hold everything in place.

Generously season the chicken with kosher salt, massaging it into the skin.

Preheat the oven to 425°F (218°C) and place the chicken in for 30 minutes.

After 30 minutes, reduce the oven temperature to 375°F (190°C) for the remainder of the cooking time.

Cook the chicken until it reaches an internal temperature of 165°F (74°C), which may take between 30 and 60 minutes depending on size.

Use a meat thermometer to check the temperature at the thickest part of the thigh to ensure it's safe and juicy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens