Roasted Chipotle BBQ Chicken with Smashed Potatoes

I am transitioning from summer to fall little by little and I have to admit, I do not miss the humidity. But then again, who loves it? Who am I kidding? It went from summer to fall in one day here in central New York! Break out the polar fleece pajama bottoms and hoodie sweatshirts. I know it’s fall for sure when I walk into my bedroom and find 3 out of 4 of my cats claiming there special spot on my bed. I don’t blame them. I would nap, if I could, ha, ha, ha! Too much to do though. Anytime I roast any kind of chicken in the oven, it reminds me of one of the first meal I enjoyed when I first came to visit, my then fiance, Richard in New York. His Mom, Winifred would roast chicken in the oven often. She served it with simple sides like mashed potatoes, peas and soft bread rolls. To this day, any roast chicken dish is still one of Richard’s favorite meals. For today’s blog post, I took one of my favorite chicken recipes,from this summer on the grill , and prepared it in the oven. It doesn’t have that smoky flavor we love, but it’s still delicious and one of those comfort meals we love. For a quicker version of this recipes, you could purchase your favorite dry rub and barbeque sauce from the market. That would save you some time on those nights you need to have dinner on the table in a timely manner. Here’s to the many warm, low and slow meals that will come out of the oven this fall and winter! 

You Will Need

 4 1/2 to 5 pounds bone in chicken pieces (I used 6 chicken legs)
Generous amount of a homemade or store bought smoky dry rub seasoning.

For  Sauce
Olive oil
1/3 to 1/2 cup onion, diced fine
1 – 2 cloves garlic, minced
2 to 3 chipotles in adobo, minced
2 tablespoons adobo sauce
1 cup ketchup
2 full tablespoons dijon mustard
1/3 cup molasses
3 tablespoons apple cider vinegar
1/2 cup water or broth of your choice
1 teaspoon hickory liquid smoke
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon chile ancho powder
pepper to taste
Salt to taste

For Garlic Smashed Potatoes
4  to 5 russet potatoes, washed, peeled and sliced into 2 inch  pieces
Salt ( about 2 pounds)
3 tablespoons unsalted butter
1/2 cup greek yogurt or sour cream
1/3 to 1/2 cup milk
3 cloves minced garlic, sauteed previously
1 teaspoon smoked paprika
salt to taste
pepper to taste

Tips~ Add in 1/2 cup grated cotija or parmesan cheese!

 

Spice Rub

The usual suspects are always included in my version of spice rub. Chile ancho powder, granulated garlic, cumin,  chipotle powder, Mexican oregano, pepper and salt. I add equal amounts of chile ancho, garlic and cumin. Then add to taste of the others.

 

 

Directions

1. Season the chicken generously with dry rub seasoning all over. I also like to lift the skin a little and rub some of the seasoning underneath. Place in storage container of storage bag and marinate overnight.

2. When ready, bring chicken out from refrigerator and let it come to room temperature while you prepare the barbeque sauce. In a sauce pan, heat 1 tablespoon of olive oil to medium heat. Add the onions and garlic. Saute for 5 minutes. Add in all of the remaining ingredients for the sauce. Bring to a boil, reduce heat and let cook for 10 minutes. 

3. Add sliced potatoes to a pot and cover with water. Add 1 teaspoon of salt. Bring to a boil, reduce heat and continue cooking until fork tender. Drain water keeping potatoes in the hot pot. Add butter, yogurt(or sour cream), milk, garlic, paprika, salt and pepper. Using a potato masher, smash potatoes until well incorporated.  If you like them smoother, then mash a little more. Taste for salt. We like ours a little lumpy.

4.  In a large baking pan or on a baking sheet, drizzle on some olive oil to coat the surface. Preheat oven to 450 degrees. Place pan in oven while it preheats. When the oven comes up to temperature, remove pan from oven and place room temperature chicken pieces, skin side down into pan or on sheet. Place in oven. After 20 minutes, flip the chicken and continue roasting it skin side up for 40 to 50 minutes or until internal temperature reads 165 degrees F. Once fully cooked, baste generously with the barbeque sauce. Place under broiler for a minute or two. Yields 6 servings. Serve with smashed potatoes and youe favorite soft rolls.

 

Garlic Smashed Potatoes minus the paprika

Buffalo Smashed Potatoes. The same recipe from above with 1/3  to 1/2 cup buffalo sauce and  1/2 cup Parmesan cheese added in to the potatoes.

 

 

This is the same recipe, but smoked on our charcoal grill during the summer.

For Smoked Chicken

Bone In Chicken Pieces (5 pounds), 6 pieces
Chile Ancho based dry rub
Marinate overnight
Cook on indirect heat for 1 3/4 to 2 1/2 hours
Internal temp. of 165 degrees F
Wrap in foil and let rest for 30 minutes

To Prepare Chicken in the Crockpot, season and marinate overnight. Place seasoned chicken in an even layer in crockpot and pour in 2 cups of barbecue sauce with 1/2 cup broth. Cover and cook on low for 6 to 8 hours. Transfer chicken to a baking sheet, baste with sauce and cook under broiler for a few minutes.