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Baked Chicken a la Tucson

(1) 3 - 4 lb R Heritage Farm heritage chicken

  • Enough halved lemons and limes to fill the cavity of the bird
  • 2 tsp New Mexico Chili Powder
  • Salt and Pepper to taste

Basting Sauce

  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup tequila
  • 1/4 cup orange juice
  • 1/4 cup olive oil (I used 2-3 tablespoons of butter instead)
  • 1 canned chipotle pepper in adobo sauce
  • 2 cloves garlic (at least)
  • 2 Tbsp mustard
  • 1 tsp orange zest (I used freshly grated orange peel)

Preheat oven to 325 degrees. Place bird in roasting pan breast side up, and sprinkle the cavity with the chili powder, salt, and pepper. Stuff the cavity with lemons and limes.

In a small bowl combine all the basting sauce ingredients and either mix well or blend in a food processor. Apply enough sauce to coat the bird well, and place in the oven uncovered. (If the bird starts to brown too much put a tent of tin foil over it- do not wrap the foil tightly or you will dry out the breast.)

Bake for approximately 25 minutes per pound and baste every 20-30 minutes. The chicken is done when the juices run clear (no rose color). Serve whole or cut up the chicken and serve with rice and hot flour tortillas.

This entry is related to the following products. Click on any of them for more information.
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