Chipotle-Lime Roast Chicken with Tomatillo Sauce recipe
Cooking Light, MAY 2006
You know I don’t really follow the directions…I didn’t with this one either. *snort*
We have a convection oven with a rotisserie spit. So, I roasted it that way. I didn’t add the tomatillos and the onions to the pan. I already had the regular oven on, so I roasted them in there. Add more lime zest. I could BARELY taste the lime. My experience with chipotle chili powder is not that great. It’s SPICY. I only added half of what it called for. In this case, you really could use the full amount. It wasn’t spicy AT ALL! It was still rather tasty. It made a mess of the convection oven, though. I’ll need to clean it before we use it again.
The “sauce” was interesting. I was expecting it to be a little on the zesty side from the tomatillos, but it wasn’t. It was rather onion-y and not limey at all. I’d add more lime juice or zest and cut back on the onions. It was good, just not what I was expecting.
Measuring cups and spoons
Blender or Cuisinart