Wednesday, February 24, 2010
Roast Chicken Rick Bayless Style
1 whole chicken, about 3 1/4 pounds
2 cups Frontera Chipotle Salsa or Frontera Tangy Two-Chile Salsa
1 tablespoon olive or vegetable oil
2 tablespoons honey
Watercress, flat-leaf parsley or fresh cilantro sprigs, for garnish
Rinse the chicken, pat dry with paper towels and place in a non-aluminum pan or in a large plastic food bag. Spoon on (or measure in) half of the salsa and turn the chicken to coat thoroughly. Refrigerate at least 1 hour (or up to overnight).
Recipe from Salsas That Cook by Rick Bayless with JeanMarie Brownson and Deann Groen Bayless.