Ingredients:
1 small whole chicken ( 2-3 pounds)
3 cloves garlic, minced
1 Tablespoon Herbes de Provence
¼ cup agave nectar or pure maple syrup
1 teaspoon sea salt
1 Tablespoon chipotle chili powder
1 cup orange juice, freshly squeezed
Directions:
Rinse chicken and pat dry with a paper towel.
Place chicken in a gallon-sized Ziploc bag.
In a small bowl, combine garlic, Herbes de Provence, agave, salt and chipotle.
Pour orange juice mixture over chicken and seal the bag. Rub the mixture into the chicken.
Marinate chicken in the refrigerator, time permitting for up to 5 hours.
Place a rack inside a small roasting pan. Place chicken on top of rack, breast side facing up. Reserve marinade.
Bake at 350° for 1.5 to 2 hours or stick a thermometer into the middle of the thigh meat, not too close to the bone nor too close to the skin; it should read 170°F.
Remove chicken from the oven, cover and let rest.
Meanwhile, cook marinade by bringing to a boil, then reduce heat and cook for 10-15 minutes.
Serve chicken with marinade.
Makes 4 servings
This recipe was inspired in whole or in part by Elana’s Pantry
-
Cjdahlin
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