Tonight for dinner, I made a chipotle [whole] chicken alongside potato wedges.
Yesterday afternoon, I took a whole chicken and first poked holes in it with a fork [so the marinade seeped through to the inside]. Next, I seasoned the chicken with the following:
- salt
- black pepper
- paprika
- garlic powder
- onion powder
- chipotle chili powder [lots of it]
- onion powder
- ground mustard
- rosemary
- oregano
- lemon juice
- yogurt
I let the chicken marinate a day.
Today, when I was ready to put dinner together: I let it cook on low heat for several [3] hours on the stove in a deep pan. Just like I did with the chicken back on this post. I love how juicy and tender the meat is on the inside [and prefer this method over roasting it in the oven and having the chicken dry up easily].
Alongside, I roasted some gold potato wedges [seasoning it based off what I put in the chicken] with:
I cut the potatoes into wedges before transferring all of the cut potatoes onto a foil-lined baking sheet. I drizzled EVOO over the potatoes before I seasoned the potatoes with: salt, garlic powder, chipotle chili powder, oregano, and rosemary.
I baked it in a preheated 350 degree oven for 50 minutes all together [flipping them over half way through the baking time].
Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.