Ingredients
3 tablespoons orange marmalade4-1/2 teaspoons chopped chipotle peppers in adobo sauce3 garlic cloves, minced3/4 teaspoon salt, divided1/2 teaspoon ground cumin1 broiler/fryer chicken (4 pounds)
Preparation
Preheat oven to 350°. Mix marmalade, chipotle peppers, garlic, 1/2 teaspoon salt and cumin. With fingers, carefully loosen skin from chicken; rub mixture under the skin.
Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Rub skin with remaining salt. Roast 1 to 1-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, covering with foil halfway through cooking to prevent overbrowning.
Remove chicken from oven; let stand, loosely covered, 15 minutes before carving. Remove and discard skin before serving.
