roasted honey chipotle chicken + red pepper salsa

One of the biggest hazards to being immunosupressed is that I am so susceptible to picking up the slightest sniffle and when it hits, boy do I feel it. I have suffered cold after cold this Christmas and even after much resting up there is still no respite. So now is the time to go nuclear..

Chillies; red, chipotle and jalapeno are in my arsenal. Chillies, especially jalapenos are known for their antiviral properties. I read somewhere that daily glasses of water spiked with a few drops of tabasco are a great cold remedy but I have much more palatable ideas, in the form of tasty healthy food.

Roast chicken is gorgeous comfort food, therefore combine it with chillies and a sticky glaze and its the perfect remedy. This dish can be tweaked to as hot as you like, I went medium and also served the sauce on the side which makes it more kid friendly. The honey is included to create a sticky coating, rather than as a cold remedy, and just softens the chilli edge too, creating a dish that all the family will love. Enjoy Mrs H x

serves 4, smart points 12

for the chicken:

medium chicken

2 tsp chipotle paste

1 red chilli

2 tbsp honey

1 tbsp lime juice

75ml ketchup

half a lime


for the salsa:

half red onion, finely chopped

2 tomatoes, finely chopped

half red pepper, finely chopped

fresh coriander, chopped

1 or 2 tbsp of jalapenos (from a jar is fine)

1 tbsp lime juice

1 tsp honey

1 tbsp ketchup



to serve:


reduced fat sour cream




Make the marinade by mixing together the paste, ketchup, honey, lime juice and half chopped red chilli.

Pop half a lime, and a halved red chilli in the cavity of the chicken, then slather it in half the marinade and place in a roasting bag.

Marinate for at least 30 minutes before putting the bagged chicken in a pre-heated oven  (190ºC or 180ºC fan) and cooking for about an hour. Remove from oven, snip open the bag carefully as steam will escape, and expose the chicken. Baste with extra marinade and return to oven for an extra 20 minutes to finish off. Once cooked, remove from oven and allow to rest.

Whilst the chicken is roasting, make the salsa by mixing all salsa ingredients together and season.

Pour all the juices from the rested chicken and roasting bag into a jug, cool, pour off the fat and save the sediment for some awesome stock for soup.

Carve and joint the chicken and place on a platter with a sprinkle of fresh coriander and a drizzle of the leftover marinade or juices and squeeze of lime juice.  Serve with warmed flatbreads, leaves, salsa and reduced fat sour cream.













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