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A roasted chicken with added kick – use any leftovers in the Chicken and Green Chile Burritos
Chipotle Glazed Roasted Chicken
8 garlic cloves, peeled
1 teaspoon olive oil
4 chipotle peppers with their juice
¼ cup honey
1 tablespoon fresh cilantro leaves
1 teaspoon fresh lime juice
¼ teaspoon freshly ground black pepper
1 3.5 pound chicken
½ teaspoon kosher salt
Preheat the Cuisinart® Convection Microwave Oven with Grill to 400°F on the convection setting. Toss the garlic cloves with olive oil and wrap well in aluminum foil. Place on the grill rack in the upper rack position. Place in preheated oven and bake for 30 minutes. Remove and let cool.
Once cool, place roasted garlic, chipotle peppers, honey, cilantro, lime juice and black pepper in the bowl of a mini-prep food processor; process until smooth.
Slather the chicken well with the marinade and place in a plastic resealable bag; refrigerate for up to 4 hours.
When ready to roast, preheat oven to 400°F on the convection setting. While oven is preheating, sprinkle salt all over the chicken and place directly on the grill rack in the lower rack position with a 9” microwave safe pie plate underneath the rack to catch any drippings. Place both in oven and select Convection Roast and set time for 55 minutes. Allow chicken to rest in oven for about 10 minutes. The temperature of the chicken should reach 170°F when tested in the thickest part, in the thigh. Should the chicken need more time roast for an additional 5 to 10 minutes.
Nutritional information per serving (based on 6 servings):
Calories 194 (32% from fat) • carb. 13g • pro. 20g • fat 7g • sat. fat 2g • chol. 60mg • sod. 454mg • calc. 16mg • fiber 1g


Servings: Makes 4 to 6 servings

Nutritional information per serving

Calories 194 (32% from fat) • carb. 13g • pro. 20g • fat 7g • sat. fat 2g • chol. 60mg • sod. 454mg • calc. 16mg • fiber 1g

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