Citrus Spiced Roast Chicken
- 3 tablespoons orange marmalade
- 4½ teaspoons chopped chipotle peppers in adobo sauce
- 3 garlic cloves, minced
- ¾ teaspoons salt, divided
- ½ teaspoon ground cumin
- 1 broiler/fryer chicken (4 pounds)
Preheat oven to 350 degrees. Mix the marmalade, chipotle peppers, garlic, ½ teaspoon salt and cumin. With fingers carefully loosen skin from chicken; rub mixture under the skin.
Place the chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Rub skin with remaining salt.
Roast 1 to 1¼ hours or until a thermometer inserted into thigh reads 180 degrees. Baste occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.)
Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Remove and discard skin before serving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.