Roast Chipotle Chicken and Potatoes

This naturally gluten free roast chicken & potatoes recipe is comfort food with a kick! Roast chipotle chicken isn't super spicy, but it does have a nice underlying smoky heat -- try it for a different twist on your usual whole roasted chicken.
Course dinner
Keyword chicken, chicken dinner, chipotles, potatoes, roast chicken
Total Time 1 hour 40 minutes
Servings 6
Author Rachel Singer Gordon


- for the chicken

  • 5-6 lb whole chicken giblets removed
  • 4 Tbsp butter softened
  • 4 cloves garlic minced
  • 2 chipotles in adobo finely chopped
  • 2 Tbsp adobo sauce
  • 1 tsp smoked paprika
  • 1/2 tsp Kosher salt
  • Black pepper to taste

- for the potatoes

  • 1-1.5 lbs russet potatoes chopped
  • 1 medium yellow onion cut into eighths
  • 1-2 Tbsp butter melted
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp Kosher salt
  • Black pepper to taste


  1. Preheat oven to 425 degrees and remove chicken giblets, if present. Rinse chicken and pat dry with a paper towel, then place it breast side up in a roasting pan.
  2. Combine butter, garlic, chipotles, adobo sauce, and seasonings in a large bowl. Rub the chipotle butter mixture all over the chicken. (Use your hands to get it all on there -- it's messy, but it works!)
  3. Melt 1-2 Tbsp butter in the same bowl you used for the chipotle butter (don't bother to wipe it out). Add chopped potatoes and onion into the bowl, and toss them with melted butter and seasonings. Arrange seasoned potatoes around the chicken.
  4. Roast the chicken and potatoes at 425 degrees for 20 minutes, then remove from oven and stir the potatoes. 

  5. Reduce heat to 375 degrees, return the chicken to the oven, and roast for another 45-60 minutes or until chicken reaches an internal temperature of 165 degrees, stirring potatoes occasionally.

  6. Remove chicken from the pan onto a cutting board and tent it with foil, then let it rest for 10-15 minutes before carving.
  7. Serve the chipotle roasted chicken with potatoes.

Recipe Notes

I used a little food chopper for the chipotles and garlic to make things easier. While I used two Tbsp butter on the potatoes, one would probably work because they get the drippings from the chicken as well.