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Main dishes

Baked Orange-Chipotle Chicken

photo by:kraft
This baked chicken dish gets its heat from a chipotle chili pepper in adobo sauce—and a nice citrus flavor from the juice of a freshly squeezed orange.
time
prep:
10 min
total:
1 hr 40 min
servings
total:
6 servings
Magazine Acquisition

What You Need

1
whole  roasting chicken (3-1/2 lb.)
1/4
cup  KRAFT Real Mayo Mayonnaise
1
 chipotle chili pepper in adobo sauce, finely chopped, mashed
2
cloves  garlic
1
medium  navel orange, cut in half
1/2
cup  KRAFT Zesty Italian Dressing
1/2
tsp.  ground cumin

Make It

PREHEAT oven to 350°F. Rinse chicken and pat dry with paper towel. Using your fingertips, carefully separate the skin from the meat across the chicken breast and over tops of the legs. Place in roasting pan; set aside. Mix mayo, chipotle pepper and garlic until well blended; place in small resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag. Carefully squeeze mayo mixture under chicken skin. Push mixture carefully towards legs without tearing the skin.

SQUEEZE orange halves into small bowl. Add dressing and cumin; beat with wire whisk until well blended. Drizzle 1/4 cup of the dressing mixture over chicken. Place squeezed orange halves inside chicken cavity. Insert an ovenproof meat thermometer into thickest part of one of the chicken's thighs.

BAKE 1 hour. Pour remaining dressing mixture over chicken. Bake an additional 30 min. or until chicken reaches an internal temperature of 180°F. Remove and discard orange halves before serving.

Kraft Kitchens Tips

Serving Suggestion
Serve with your favorite steamed vegetable and a side of rice.
Cooking Know-How
To get more juice from citrus fruits, microwave them on HIGH for 30 sec. before squeezing.
Keeping it Safe
Never allow cooked chicken to set at room temperature for more than 2 hours. If it is not eaten immediately, cooked chicken should be kept hot or refrigerated.
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