Recipe List

Root Down Farm Baked Chick’n

1 3-4 lb. heritage chicken
2 lemons, halved
2 limes, halved
2 tsp New Mexico Chile Powder
Salt and pepper

For the basting sauce:
1/3 cup dark brown sugar
1/4 cup olive oil
1/4 cup orange juice
1 tsp orange zest
2 tbsp mustard
1/4 cup tequila
3 crushed cloves
1/4 honey

To serve:
Lime wedges
Flour tortillas

Rinse chicken then submerge in cold salt water for one hour, rinse again. Place in roasting pan, breast side up. Stuff the cavity with halved lemons, limes, 2 tsp New Mexico Chile Powder, salt and pepper to taste. Combine ingredients for basting sauce and blitz in a food processor. Apply enough basting sauce to coat the bird. Bake at 325 degrees in covered roasting pan for 2-3 hours, basting every hour. Cut up bird, squeeze with lime juice, serve with hot flour tortillas!

Photo of Baked Chick'n from Amy Zhang

Photo of Baked Chick'n from Amy Zhang

Photo of Baked Chick'n from Amy Zhang

Photo of Baked Chick'n from Amy Zhang