MEXICO CITY ROAST CHICKEN

1 whole chicken (about 3 1/2 lbs.)
2 tbsp chipotle chiles in adobo,* finely chopped
1 tbsp brown sugar
1 tbsp chili powder
1 tbsp cider vinegar
1 tsp ground cumin
2 tsp tomato paste
1/2 tsp salt
1/8 tsp ground cinnamon
2 jumbo onions (about 12-oz. each), each cut into 8 wedges
2 tsp vegetable oil
OPTIONAL ACCOMPANIMENTS:
warm flour tortillas
shredded lettuce
cilantro leaves
lime wedges

Preheat oven to 450 degrees F.

Remove giblets and neck from chickens; refrigerate for use another day. Rinse chicken with cold running and drain well; pat dry with paper towels.

In small bowl, combine chipotle chiles, brown sugar, chili powder, vinegar, cumin, tomato paste, salt, and cinnamon until blended (mixture will be thick).

With fingertips, gently separate skin from meat on chicken breast and thighs. Spread chipotle mixture on meat under skin. With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place, tie legs together.

In medium roasting pan (about 15 1/2x10 1/2-inch), stir onions with oil and 1/4 cup water. Place chicken, breast side up, in pan.

Roast chicken about 1 hour, stirring onions halfway through cooking time. Chicken is done when temperature on meat thermometer reaches 175 to 180 degrees F and juices run clear when thickest part of thigh is pierced with tip of knife.

Place chicken on warm platter; let stand 10 minutes to allow juices to set for easier carving.

Meanwhile, with slotted spoon, transfer onions to platter with chicken. Skim and discard fat from drippings in pan.

TO SERVE:
Serve chicken with any pan juices or, slice chicken and wrap in warm tortillas with lettuce and cilantro. Serve with lime wedges. Remove skin from chicken before eating if you like.

*Canned chipotle chiles in adobo (smoked jalapeno chiles in a vinegary marinade) are available in Hispanic markets.

Servings: 4
Source: Good Housekeeping: Best Recipes, 1998