Pollo Rostizado con Naranja y Chile de Árbol (Orange-and-Chile Roast Chicken)

My children have declared this pollo rostizado their favorite chicken dish of all time, which makes me so happy. This recipe compiles all my best lessons learned from roasting so many chickens over the years. First, leaving the skin on and bones in, which brings so much flavor. Second, using a marinade that elevates the chicken in terms of both texture and flavor, which in our family means a bit of spicy, a bit of sweet, and a whole lot of tang. This one has smoky, light heat from chiles de árbol, sticky sweetness from maple syrup, fragrant tang from oranges, and a savory balance from garlic and rosemary. It offers crisp skin and moist meat, achieved with high heat from beginning to end, starting with very little liquid for almost half of the cooking and then adding the rest. The carrots and potatoes practically confit next to the chicken, making for a scrumptious full meal, straight from the baking sheet to the table. Add a side of fluffy rice and a light green salad if you like.

If you have leftovers, shred the leftover chicken into chunks, mix it with the carrots and potatoes and tuck into a torta, using crusty bread. Add a few lettuce leaves, pickled jalapeños, and avocado slices. For a comfy salad, dice any leftover chicken and heat it along with the potatoes and carrots in a skillet over medium for a few minutes and serve it over baby arugula dressed with fresh lime juice, olive oil, salt, and pepper.

This recipe appears in Pati Jinich's Smart Leftovers Meal Plan →