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     Title: Sweet & Spicy Chipotle Chicken
Categories: Five, Poultery, Chilies, Vegetables
     Yield: 8 Servings

     2    Chipotle peppers in adobo
          - sauce; plus:
     3 tb Adobo sauce
   1/4 c  Tomato paste
     3 tb Honey
     2 tb Olive oil
     1 ts Sea salt
     6 lb Roasting chicken; to 7 lb

 Pulse chipotle peppers, adobo sauce, tomato paste, honey, olive
 oil, and sea salt in a food processor or blender until smooth.
 Spread mixture evenly over chicken. Refrigerate, covered, at least
 1 hour or overnight.

 Set oven @ 400°F/205°C.

 Place chicken on a rack in a shallow roasting pan, breast side up.
 Tuck wings under chicken; tie drumsticks together.

 Roast chicken for 20 minutes. Reduce oven setting to 350°F/175°C.
 Roast 1-1/2 to 1-3/4 hours longer. Cover loosely with foil if
 chicken browns too quickly.

 Remove chicken from oven; tent with foil. Let stand 15 minutes
 before carving. If desired, skim fat and thicken pan drippings for
 gravy. Serve with chicken.

 Recipe by Ashlie Delshad, West Lafayette, Indiana

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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