Ingredients
2 chipotle peppers in adobo sauce plus 3 tablespoons adobo sauce1/4 cup tomato paste3 tablespoons honey2 tablespoons olive oil1 teaspoon sea salt1 roasting chicken (6 to 7 pounds)
Preparation
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.
Preheat oven to 400°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together.
Roast 20 minutes. Reduce oven setting to 350°. Roast 1-1/2 to 1-3/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. (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.
