Island-Spiced Roast Chicken
1 whole(s) (4 pounds) chicken
2 tablespoon(s) chipotle chiles in adobo, finely chopped, (look below at tip)
1 tablespoon(s) dark brown sugar
1/2 teaspoon(s) grated lime peel
4 medium (about 2 1/4 pounds) sweet potatoes, peeled and each cut lengthwise into 6 wedges
Preheat oven to 450 degrees F. Remove giblets and neck from chicken;
refrigerate for use another day.
In cup, stir chipotle chiles, brown sugar, lime peel, 1/2 teaspoon salt,
and 1/4 teaspoon coarsely ground black pepper until blended.
With fingertips, gently separate skin from meat on chicken breast and
thighs. Spread chipotle mixture under skin.
With breast side up, lift wings up toward neck, then fold wing tips under
back of chicken so wings stay in place. With string, tie legs together.
Place chicken, breast side up, on small rack in medium roasting pan (15
1/2" by 10 1/2"). Place sweet-potato wedges around rack in pan. Roast
chicken and potatoes 50 to 60 minutes, tilting chicken to drain juices from
cavity and stirring potatoes halfway through cooking. (Cover chicken loosely
with foil if skin browns too quickly.) Chicken is done when temperature on
meat thermometer inserted in thickest part of thigh next to body reaches 175
degrees to 180 degrees F.
Place chicken on warm platter. Toss sweet potatoes with any juices in
pan; transfer to platter. Let chicken stand 10 minutes to allow juices to
set for easier carving. Remove skin from chicken before eating if you like.
Makes 4 main-dish servings.