Baked Orange-Chipotle Chicken

1. 1

   Preheat oven to 350F.

2. 2

   Rinse chicken and pat dry with paper towel.

3. 3

   Using your fingertips, carefully separate the skin from the meat across the chicken breast and over tops of the legs.

4. 4

   Place in roasting pan; set aside.

5. 5

   Mix mayo, chipotle pepper and garlic until well blended; place in small resealable plastic bag.

6. 6

   Using scissors, cut off small hole from one of the bottom corners of bag.

7. 7

   Carefully squeeze mayo mixture under chicken skin.

8. 8

   Push mixture carefully towards legs without tearing the skin.

9. 9

   Squeeze orange halves into small bowl.

10. 10

    Add dressing and cumin; beat with wire whisk until well blended.

11. 11

    Drizzle 1/4 cup of the dressing mixture over chicken.

12. 12

    Place squeezed orange halves inside chicken cavity.

13. 13

    Insert an ovenproof meat thermometer into thickest part of one of the chicken's thighs.

14. 14

    Bake 1 hour.

15. 15

    Pour remaining dressing mixture over chicken.

16. 16

    Bake an additional 30 min.

17. 17

    or until chicken reaches an internal temperature of 180F.

18. 18

    Remove and discard orange halves before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.