Chevys Fresh Mex is a chain of Mexican-style casual dining restaurants located in the United States. The chain was founded in 1981 by Warren Simmon, Sr. and Warren "Scooter" Simmon, Jr. in Alameda, California.




Lemon Herb Chipotle Roasted Chicken

Lemon Herb Chipotle Roasted Chicken
Chevy Fresh Mex Recipe

Serves 6

2 (2 ¾ - 3 ½ pound) fresh whole fryer chickens 
½ cup olive oil 
2 tablespoons kosher salt 
1 tablespoon black pepper 
6 sprigs rosemary 
6 sprigs oregano 
1 lemon, cut in half 
4 large garlic cloves, cut in half 
2 tablespoons Chipotle Purée 
Butcher twine

To Make the Chicken: Preheat the oven to 350º. Remove the giblets from the body cavity, and trim away the excess fat. Rinse the chicken inside and out under cold running water and pat dry.

Combine the olive oil, salt, and pepper in a small bowl. Coat the cavity of each chicken with some of the seasoned olive oil. Strip the leaved off 2 sprigs of rosemary and 2 sprigs oregano and mince; place inside the cavity. Place 2 each of the remaining sprigs of rosemary and oregano (leaves still attached) in the cavity.

Squeeze the juice from the lemon half into the cavity and place the half inside. Repeat with the other chicken. Truss the chicken drumsticks, closing the cavity. Or with a wooden skewer, pinch the skin together over the cavity and pierce through the skin and work your way up the body, "sewing" the skin together.

Spread the remaining seasoned olive oil under the breast skin. Place 2 garlic clove halves under the breast skin on each side. Strip the leaves off the remaining sprigs of rosemary and oregano and mince; distribute evenly under the breast skin. Sprinkle pepper and salt over the entire chicken. Baste the chicken with Chipotle Purée.

Place the chicken on a roasting rack in a roasting pan and roast until the thigh juices run clear when the skin is pierced with a knife, 1 ½ hours, basting with pan juices ever 30 minutes, or until the thigh meat registers 165º on an instant-read thermometer. Remove from the oven and place on a chopping board.

To Serve: Using a cleaver or a chef's knife, cleave the whole chicken into quarters. Place one quarter on each plate to serve.

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