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I had some apple butter that I wanted to use up, and thought that a touch of heat would be good with it. Also, roasted the 3 small pumpkins I had left on the counter, with the same basting marinade.
APPLE CHIPOTLE baked CHICKEN
3-4 lbs. chicken parts (I used 4 chicken legs {thigh & drum attached}), with excess skin trimmed off
about 1/2 cup apple butter...............................................1 TB balsamic vinegar
1-2 tsp. Kosher salt............................................................ 1/2 to 1 tsp. chipotle chili powder
1 tsp. dried thyme leaves
***
Preheat oven to 375. Line a large rimmed baking pan with foil and spray with non-stick spray (easier clean-up).
In a small bowl, mix together the apple butter, balsamic vinegar, thyme leaves and chipotle chili powder. ** Trim any excess skin off of the chicken parts.
Salt the chicken on all sides. Put it skin-side-down on the pan and use half of the apple marinade, by smearing a little all over the (now)top side of the chicken. Bake for about 20-30 minutes.
Turn the chicken pieces over and spread with the rest of the apple marinade. Bake for another 20-30 minutes, or until the chicken is done.
NOTE: I also hollowed out 3 mini-pumpkins and spread the insides of them with the same marinade. After the chicken had been in there about 15-20 minutes, I put them on the pan with the chicken and let them roast too.
APPLE CHIPOTLE baked CHICKEN
3-4 lbs. chicken parts (I used 4 chicken legs {thigh & drum attached}), with excess skin trimmed off
about 1/2 cup apple butter...............................................1 TB balsamic vinegar
1-2 tsp. Kosher salt............................................................ 1/2 to 1 tsp. chipotle chili powder
1 tsp. dried thyme leaves
***
Preheat oven to 375. Line a large rimmed baking pan with foil and spray with non-stick spray (easier clean-up).
In a small bowl, mix together the apple butter, balsamic vinegar, thyme leaves and chipotle chili powder. ** Trim any excess skin off of the chicken parts.
Salt the chicken on all sides. Put it skin-side-down on the pan and use half of the apple marinade, by smearing a little all over the (now)top side of the chicken. Bake for about 20-30 minutes.
Turn the chicken pieces over and spread with the rest of the apple marinade. Bake for another 20-30 minutes, or until the chicken is done.
NOTE: I also hollowed out 3 mini-pumpkins and spread the insides of them with the same marinade. After the chicken had been in there about 15-20 minutes, I put them on the pan with the chicken and let them roast too.
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