Chipotle Roasted Chicken With Potatoes Food

BAKED CRUNCHY CHIPOTLE RANCH CHICKEN WITH POTATOES

Steps:

• Position two racks near the center of the oven and preheat the oven to 425ºF. Line one of the baking sheets with parchment paper. Spray the other baking sheet with just a little cooking spray, set aside.
• chicken: mince the chipotle pepper. One pepper will yield a mild flavor, two will make it spicy. Add the chipotle peppers, 1 tablespoon of adobo sauce, and 2 tablespoons of ranch seasoning to a medium bowl with the sour cream and whisk to combine. Place the panko in a shallow baking dish. Dip each of the chicken tenders in the sour cream mixture, then dredge in the panko and place the tenders on the parchment lined baking sheet. Spray the chicken with cooking spray, this will help crisp up the breadcrumbs.
• potatoes: place the quartered potatoes in a large bowl, drizzle with 2 tablespoons of oil, 2 tablespoons of ranch seasoning, and 1 tablespoon of adobo sauce. Toss to combine. Spread the potatoes out onto the other baking sheet.
• bake: bake the chicken and potatoes for 16- 20 minutes carefully flipping halfway through. When you flip the chicken, be sure to spray the other side with cooking spray as well. The chicken is done when the inside temperature reads 165ºF . Depending on the size of the potatoes, they may require a few extra minutes in the oven. Mine were done in 20 minutes along with the chicken.

CHIPOTLE ROASTED CHICKEN WITH POTATOES

Steps:

• Preheat oven to 400°F. Line large shallow roasting pan with foil; spray foil with no stick cooking spray
• Mix chipotle chile pepper, oregano, paprika, cumin, garlic powder and sea salt. Toss potatoes with oil and 1 teaspoon of the spice mixture in large bowl. Spread potatoes on half of the baking pan.
• Mix brown sugar with remaining spice mixture. Rub onto chicken pieces, including under the skin. Arrange chicken, skin side up, on other half of baking pan. Loosely cover with foil
• Bake 40 minutes; remove foil. Turn and rearrange potatoes. Bake, uncovered, 20 minutes longer or until chicken is cooked through and potatoes are tender. Garnish with cilantro

CHIPOTLE-GLAZED ROAST CHICKEN WITH SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes.
• In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each breast.
• Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes. Serve garnished with cilantro if desired.

CHIPOTLE ROASTED POTATOES

Steps:

• Add potatoes, mushrooms, onions and bell pepper strips to a gallon-size zip-lock bag, and set aside.
• Mix together olive oil, garlic, sea salt, pepper, basil, and ground chipotle chile. Pour over vegetables in the zip-lock bag. Seal bag and shake well to thoroughly coat all the vegetables. (Feel free to increase or decrease any of the seasonings to suit your individual taste buds.).
• Add coated vegetables to a 9x13-inch baking dish.
• Roast at 450° for 30 minutes, or until potatoes are tender.
• Sprinkle Swiss cheese on top and return to oven for another 3-5 minutes, or just until cheese begins to melt. Serve while still hot.

CRISPY CHIPOTLE ROASTED SMASHED POTATOES

Steps:

• Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
• Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.

ROASTED CHICKEN BREASTS WITH CHIPOTLE, CUMIN, AND CILANTRO

Steps:

• Adjust oven rack to middle position; heat oven to 450 degrees.
• Line bottom of broiler pan with foil, place broiler pan rack on top; set aside.
• In small bowl, mix minced chipotle chiles in adobo, ground cumin, chopped fresh cilantro leaves, 1/2 teaspoon salt, and butter until combined.
• Sprinkle underside of chicken breasts liberally with salt and pepper.
• Gently loosen bottom portion of skin covering each breast. Using small spoon, place a quarter of softened butter under skin, directly on meat in center of each breast half. Using spoon, spread butter evenly over breast meat.
• Rub skin of each whole breast with 1 1/2 teaspoons oil and sprinkle liberally with pepper.
• Set chicken breasts on broiler pan rack, propping up breasts on rib bones.
• Roast until thickest part of breast registers 160 degrees on instant-read thermometer, 35 to 40 minutes.
• Transfer chicken to cutting board and let rest 5 minutes. Carve.
• Serve immediately.