Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Island-Spiced Roast Chicken




Source of Recipe


Internet


Recipe Introduction


As the chicken roasts, the savory juices drip into the pan and help flavor the sweet-potato chunks. Serve with a squeeze of fresh lime juice.



List of Ingredients




1 whole chicken (3 1/2 to 4 pounds)
2 tablespoons chipotle chiles in adobo, finely chopped
1 tablespoon dark brown sugar
1/2 teaspoon grated lime peel
4 medium sweet potatoes (about 2 1/4 pounds), peeled and each cut lengthwise into 6 wedges



Recipe



Preheat oven to 450 degrees F. Remove giblets and neck from chicken; refrigerate for use another day.

In cup, stir chipotle chiles, brown sugar, lime peel, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper until blended.

With fingertips, gently separate skin from meat on chicken breast and thighs. Spread chipotle mixture under skin.

With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place. With string, tie legs together. Place chicken, breast side up, on small rack in medium roasting pan (15 1/2 by 10 1/2-inch). Place sweet-potato wedges around rack in pan.

Roast chicken and potatoes 50 to 60 minutes, tilting chicken to drain juices from cavity and stirring potatoes halfway through cooking. (Cover chicken loosely with foil if skin browns too quickly.) Chicken is done when temperature on meat thermometer inserted in thickest part of thigh next to body reaches 175 degrees to 180 degrees F.

Place chicken on warm platter. Toss sweet potatoes with any juices in pan; transfer to platter. Let chicken stand 10 minutes to allow juices to set for easier carving. Remove skin from chicken before eating if you like.

Servings: 4