Ingredients
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)
Directions
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.
Recipe Courtesy Of
Taste of Home
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