I LOVE roasted chicken and it’s even better if the pan sauce cooks right at the same time. I made this Friday when I was tired after a long week but still needed to make dinner. This was the kind of meal that cooked itself and I was able to sit down with a glass of wine while the stove did all the work!
What makes this dish surprisingly different is the addition of chilpotle (or chipotle) peppers. These peppers have been smoked and I buy them in a can of adobo sauce, (find in the international or ethic aisle of your supermarket). Adobo sauce is a sauce made with a mixture of spices and other ingredients used to preserve the pepper (usually paprika, garlic, oregano and vinegar).
The reason I added these hot smokey peppers and sauce to my chicken was because I wanted to use up the last of a bunch of cilantro, so I thought about what would work well with this to make a good broth. Why not go the Mexican route!
It was a heart-warming dinner and I served it with rice (which was another super easy alternative to standing over a pot as I used my trusty rice cooker!). Try this yourself if you are a chicken lover like me and also if you want a home cooked meal without actually doing any of the cooking!
*this is a good Blood Type A Diet recipe if you omit the peppers, tomatoes and black pepper. It will still tastes amazing*
You will need:
1 4 to 5 lb whole chicken
1 tbs olive oil
salt and black pepper for seasoning chicken
2 medium onions – sliced in half and then thinly sliced crossways
2 chilpotle peppers in adobo sauce – chopped (use only one pepper if you want the flavor but with less heat)
1 tbs adobo sauce (from the chilpotle pepper can)
1 cup cherry tomatoes
1 cup cilantro leaves – roughly chopped
1 carrot – julienned (about 1 cup)
6 to 8 unpeeled garlic clove – separated
1 cup chicken broth
1 cup water (or good quality bouillon cube with 2 cups of water)
Preheat oven to 450*
1 – Prep all the ingredients (except the chicken, salt and pepper) and scatter in the bottom of a roasting pan or deep saute pan.
2 – Rub chicken with the olive oil and sprinkle with salt and pepper. Place chicken on top of veggies. Place in oven and roast for 1 hour 20 minutes.
3 – Remove from oven and transfer chicken to a board or plate and let it rest for 10 minutes before carving, (you can keep the pan sauce warm by leaving in the warm oven). Check chicken after 1 hour and add more water or broth to the pan if it seems low (up to 3/4 cup).
Serve with the lovely pan sauce with whatever you desire.
*You can serve the garlic cloves as is but you can also squeeze the cooked garlic out of the skin and mash with a fork. You can then swirl it into your broth*