Roast Chipotle Chicken and Potatoes

This naturally gluten free roast chicken & potatoes recipe is comfort food with a kick! Roast chipotle chicken isn’t super spicy, but it does have a nice underlying smoky heat from chipotles in adobo — try it for a different twist on your usual whole roasted chicken.

Welcome to just a little something I threw together today… something that’s smoky, buttery, comfort food good… something like… Roast Chipotle Chicken and Potatoes!

So, you know when you have half a can of chipotles in adobo left over from another recipe (for the sake of argument, maybe it was a big batch of slow cooker chipotle chicken chili?), and then even though they keep for-e-ver, you want to make something else chipotles in adobo-ish posthaste because that smoky tangy flavor is just sooo good?

And you know when even though it’s summer and it’s hot and you aren’t turning on the oven that often, some days just cry out for comfort food, and so you make roasted chicken and potatoes anyway?

Well, maybe you didn’t know any of these things! But that’s my story, and I’m sticking to it with today’s…

Roast Chipotle Chicken and Potatoes

Ingredients

– for the chicken

5-6 lb whole chicken, giblets removed
4 Tbsp butter, softened
4 cloves garlic, minced
2 chipotles in adobo, finely chopped
2 Tbsp adobo sauce
1 tsp smoked paprika
1/2 tsp Kosher salt
Black pepper, to taste

– for the potatoes

1-1.5 lbs russet potatoes, chopped
1 medium yellow onion, cut into eighths
1-2 Tbsp butter, melted
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp Kosher salt
Black pepper, to taste

Directions

Preheat oven to 425 degrees and remove chicken giblets, if present. Rinse chicken and pat dry with a paper towel, then place it breast side up in a roasting pan.

Combine butter, garlic, chipotles, adobo sauce, and seasonings in a large bowl. Rub the chipotle butter mixture all over the chicken. (Use your hands to get it all on there — it’s messy, but it works!)

Melt 1-2 Tbsp butter in the same bowl you used for the chipotle butter (don’t bother to wipe it out). Add chopped potatoes and onion into the bowl, and toss them with melted butter and seasonings. Arrange seasoned potatoes around the chicken.

Roast the chicken and potatoes at 425 degrees for 20 minutes, then remove from oven and stir the potatoes. Reduce heat to 375 degrees, return the chicken to the oven, and roast for another 45-60 minutes or until chicken reaches an internal temperature of 165 degrees, stirring potatoes occasionally.

Remove chicken from the pan onto a cutting board and tent it with foil, then let it rest for 10-15 minutes before carving.

Serve the chipotle roasted chicken with potatoes.

Note: I used a little food chopper for the chipotles and garlic to make things easier. While I used two Tbsp butter on the potatoes, one would probably work because they get the drippings from the chicken as well.

Roasted Chipotle Chicken is Comfort Food Times Five

This is the chicken recipe you want to throw in the oven when you want comfort food with a kick! Roast chipotle chicken isn’t super spicy, but it does have a nice kick to it — You can cut down on the chipotle or just use a little of the sauce, though, if you’re sensitive to heat. This easy roast chicken recipe is naturally gluten free, too.

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Roast Chipotle Chicken and Potatoes

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This naturally gluten free roast chicken & potatoes recipe is comfort food with a kick! Roast chipotle chicken isn't super spicy, but it does have a nice underlying smoky heat -- try it for a different twist on your usual whole roasted chicken.

Course dinner

Keyword chicken, chicken dinner, chipotles, potatoes, roast chicken

Total Time 1 hour hour 40 minutes minutes

Servings 6

Author Rachel Singer

Ingredients

- for the chicken

• 5-6 lb whole chicken giblets removed
• 4 Tbsp butter softened
• 4 cloves garlic minced
• 2 chipotles in adobo finely chopped
• 2 Tbsp adobo sauce
• 1 tsp smoked paprika
• 1/2 tsp Kosher salt
• Black pepper to taste

- for the potatoes

• 1-1.5 lbs russet potatoes chopped
• 1 medium yellow onion cut into eighths
• 1-2 Tbsp butter melted
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp Kosher salt
• Black pepper to taste

Instructions

• Preheat oven to 425 degrees and remove chicken giblets, if present. Rinse chicken and pat dry with a paper towel, then place it breast side up in a roasting pan.
• Combine butter, garlic, chipotles, adobo sauce, and seasonings in a large bowl. Rub the chipotle butter mixture all over the chicken. (Use your hands to get it all on there -- it's messy, but it works!)
• Melt 1-2 Tbsp butter in the same bowl you used for the chipotle butter (don't bother to wipe it out). Add chopped potatoes and onion into the bowl, and toss them with melted butter and seasonings. Arrange seasoned potatoes around the chicken.
• Roast the chicken and potatoes at 425 degrees for 20 minutes, then remove from oven and stir the potatoes. 
• Reduce heat to 375 degrees, return the chicken to the oven, and roast for another 45-60 minutes or until chicken reaches an internal temperature of 165 degrees, stirring potatoes occasionally.
• Remove chicken from the pan onto a cutting board and tent it with foil, then let it rest for 10-15 minutes before carving.
• Serve the chipotle roasted chicken with potatoes.

Notes

I used a little food chopper for the chipotles and garlic to make things easier. While I used two Tbsp butter on the potatoes, one would probably work because they get the drippings from the chicken as well.

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