Chipotle Roasted Chicken

Prepare to get messy, and then eat delicious things.

Ingredients:
1 whole chicken (3-5 lbs.)
2/3 can chipotle peppers in adobo sauce
1 yellow onion, sliced
1 head garlic, peeled
1 poblano pepper, cut into strips (julienne or slightly thicker)
olive oil (to coat the pan)
1/2 cup water

Seasoning (to taste):
Salt
Black Pepper
White Pepper
Hot Paprika
Cajun Seasoning

Preheat the oven to 375*F. Line a pan with aluminum foil, or just use a disposable foil pan, and coat the bottom of the pan with olive oil, about 2 tbsp. In the bottom of the pan, place the sliced onion pieces, poblano pepper strips, and half of the peeled garlic. Season with some salt, pepper, and paprika.

Rinse the chicken, removing the giblet pouch if present, and remove any big fatty chunks. Pat dry and loosen the skin by sliding your fingers under it. chipotle chicken

Season the chicken generously with the salt, black and white pepper, and paprika. Place the chicken, breast up, into the pan and season with Cajun-style seasoning. Place 2-4 cloves of the remaining garlic and a chipotle pepper under the chicken skin, and put the rest inside of the chicken. Pour the rest of the adobo sauce from the peppers on top of the chicken, making sure to coat the wings and legs. Pour 1/2 cup water into the bottom of the pan.

Bake for 60 minutes at 375*F. Rotate the pan, raise the temperature to 450*F and bake for another 30 minutes or until inner-thigh temperature reaches 170*F.

Recommended Side-dish:
Butter-bean Puree

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