When roasting chicken, all anyone seems to know is the Italian method — a combination of lemon, olive oil, and herbs. It’s delicious, but why not break out and try roasting a Mexican-style chicken for a change? Smoky, brown chipotles add a unique, complex touch to the sweet and sour glaze.

[Credit: ©iStockphoto.com/loooby]
Credit: ©iStockphoto.com/loooby

Preparation time: 15 minutes, plus 1 hour marination

Cooking time: 1 hour and 15 minutes

Yield: 4 servings

3-pound roasting chicken

3 cloves garlic, peeled and finely chopped

Salt and pepper to taste

2 tablespoons paprika

3 tablespoons red wine vinegar

3 tablespoons olive oil

1 cup freshly squeezed orange juice

1⁄2 cup honey

2⁄3 cup red wine vinegar

3 canned chipotle chiles

Garnish: 1⁄2 bunch parsley leaves, coarsely chopped (1⁄4 cup)

  1. Rinse the chicken, remove any excess fat, and pat dry with paper towels.

  2. In a small bowl, mix together the garlic, salt and pepper, paprika, 3 tablespoons vinegar, and olive oil.

    Rub the vinegar mixture all over the chicken, including the cavity. Cover with plastic wrap and marinate, at room temperature, for 1 hour.

  3. Preheat the oven to 450 degrees F.

  4. To make the glaze, combine the orange juice, honey, 2⁄3 cup vinegar, and chiles in a small saucepan.

    Cook over medium heat until the liquid is reduced by half. Strain, pushing the chiles through a sieve, and reserve.

  5. Unwrap the chicken and place in a roasting pan. Roast for 15 minutes.

  6. Then reduce the heat to 375 degrees F and continue roasting for another 45 minutes.

  7. Begin brushing glaze generously all over the chicken, every 5 minutes until done, about another 20 minutes.

  8. When a leg can be loosely twisted, the chicken is done. Sprinkle with parsley, let rest 10 minutes, and serve.