Chipotle Roast Chicken

Tessa Arias Do you like tacos, enchiladas, quesadillas, fajitas, burritos, or soup? Because the meat from this recipe can be used in about a thousand different ways if you don't want to...
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7 Responses to “Chipotle Roast Chicken”

  1. #
    Jessica L. — December 7, 2012 at 9:41 am

    Oh this looks delicious! I’ve got a chicken hanging out in my fridge just waiting to be roasted, and so this recipe is perfect 🙂

  2. #
    Nicole — December 8, 2012 at 10:13 am

    If I had my way I’d slather just about everything I eat in Chipotle. There is nothing like that hot and smokey flavor. This is making me hungry and it is still breakfast time here in Alaska!

  3. #
    Tessa — December 8, 2012 at 6:55 pm
  4. #
    Cathy @ Noble Pig — December 10, 2012 at 1:56 pm

    This sounds crazy amazing, I mean wow!!! I am a chipotle nut:).

  5. #
    Lauren — December 21, 2012 at 4:02 pm

    I love roasting a whole chicken and then using the leftovers all week long! Will definitely have to try this way next time! Thanks for sharing!

  6. #
    Nance — October 15, 2013 at 7:05 pm

    I made this a few days ago, and, gosh, is it good!

    I follow a low-carb diet and was looking for something different to do with chicken.

    We love peppery stuff, and I was heavy-handed with the chipotles. Even so, the heat was nuanced and subtle.

    The onions seemed like an odd, or maybe I should say “unusual,” addition, but I put them in anyway. I was lucky enough to be able to use Vidalias. They got so tender that they’re almost like a compote, and the flavor of the onion and chicken together is synergistic!

    Maybe next time I make this, it will last long enough to be made into chicken salad!

    Thank you for a wonderful recipe.

    • #
      Tessa — October 16, 2013 at 3:44 pm

      So happy you enjoyed this recipe!

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