What’s for Dinner: Chipotle Chicken and Potato Wedges

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:20140423-185255.jpg

  • 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 postI 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].

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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.


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