Chile-Roasted Chicken

45 8 servings, 1/8 recipe (123 g) each
Recipe By
1
(0) 0 Reviews
Prep Time
10
min.
Total Time
45
min.
Servings

8 servings, 1/8 recipe (123 g) each

No guajillo chile peppers on hand? No problem. This roasted chicken gets its robust flavour from guajillo chile pepper powder, annatto paste and a touch of honey.

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Mix first 3 ingredients until blended. Pour half over chicken in bowl; turn to evenly coat both sides of each piece. Stir honey into remaining dressing mixture.
  • Cover rimmed baking sheet with foil; spray with cooking spray. Place chicken, skin sides up, on prepared baking sheet.
  • Bake 30 to 35 min. or until chicken is done (165ºF), brushing with remaining dressing mixture for the last 10 min. Cut into smaller pieces to serve.

Serving Suggestion

Serve with 1/2 cup of your favourite hot cooked pasta and 1/2 cup sautéed vegetables to round out the meal.

Make Ahead

Chicken can be marinated in dressing mixture up to 24 hours before baking as directed.

Food Facts

Look for guajillo chile pepper powder in Latin markets or the Hispanic aisle of larger supermarkets.

Servings

  • 8 servings, 1/8 recipe (123 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (123 g) each
AMOUNT PER SERVING
Calories 310
% Daily Value
Total fat 19g
Saturated fat 4.5g
Cholesterol 90mg
Sodium 230mg
Carbohydrate 6g
Dietary fibre 0g
Sugars 5g
Protein 28g
   
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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