Spice up your dinner with our Raspberry Chipotle Roast Chicken recipe! Using frozen Oregon Raspberries and canned chipotles to create a delicious glaze for a whole roasted chicken, this recipe will have everyone begging for more. Make this delicious raspberry chicken recipe tonight and spice up your week.
Raspberry Chipotle Roast Chicken
Whole Roast Chicken
(1) 4-5 lb chicken, giblets removed
1 Tablespoon plus ½ teaspoon fine sea salt, divided
1 teaspoon black pepper
1 bunch whole slender carrots, tops removed
1 lb small red-skinned potatoes or fingerlings
1 Tablespoon preferred vegetable oil
Raspberry Chipotle Glaze
1 Cup frozen raspberries
½ Cup canned chipotles with sauce, finely chopped
¼ Cup honey
½ teaspoon cumin
½ teaspoon cinnamon
Fresh lime wedges
If possible, the night before roasting the chicken, pat it dry, and sprinkle with 1 tablespoon salt and pepper. Place on a rack set over a baking sheet, and refrigerate, uncovered, overnight.
Preheat oven to 425℉.
In a roasting pan toss together carrots, potatoes, oil, and ½ teaspoon salt. Place chicken breast-side up on a rack in roasting pan over vegetables and roast until well-browned and the internal temperature of the thickest part of the thigh reaches 155℉, about 1 hour 20 minutes.
While chicken roasts, prepare glaze. In a medium saucepan combine raspberries, chipotles, honey, cumin, and cinnamon. Bring to a boil over high heat, then reduce heat to medium to simmer, stirring frequently, until syrupy, about 10 minutes. Strain through a fine mesh sieve.
Brush chicken generously with glaze and return to oven until bronzed and the internal temperature of the thickest part of the thigh reaches 165℉, about 10 minutes. Remove chicken from oven, tent with foil, and let rest for 15 minutes. Serve with any remaining glaze and fresh lime wedges for squeezing.