In The Kitchen

with Rick Bayless

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Chipotle Glazed Roast Chicken


  • 1 whole chicken, approx. 3 1/4 lbs
  • 2 cups Frontera Chipotle Salsa or Tangy Two-Chile Salsa
  • 1 tbsp olive oil
  • 2 tbsp honey Watercress, flat-leaf parsley or fresh cilantro for garnish


Place chicken in large plastic food bag. Spoon in half the salsa, turning chicken to coat thoroughly. Refrigerate one hour. Heat gas oven to 375F. Place chicken in roasting pan and brush with oil. Reserve remaining marinade. Roast chicken for 45 minutes.

Mix honey with remaining marinade and drizzle over chicken, then roast 15 more minutes until thigh juices run clear when pierced deeply with a fork or internal temperature reaches 170. Transfer chicken to plate, tent with foil and let stand while you prepare sauce.

Spoon rendered fat off juices in pan then stir in remaining salsa. Set over medium heat and bring to a simmer, stirring regularly. Scrape warmed salsa into a sauce dish to serve separately. Carve chicken and arrange on warm platter, garnish with watercress, parsley or cilantro.