5 chicken leg quarters
1/4 cup soy sauce
1/4 cup lime juice
1 cup raspberry jam
2 chipotle peppers in adobo sauce (Found in a can in the Latino section of your local supermarket)
10 small red new potatoes
5 tsp. butter
3/4 cup grated Monterey jack cheese (Parmesan cheese also works well.)
1/4 cup chopped green onions
Salt and pepper to taste
2 large cucumbers, sliced
Preheat oven to 350 degrees. Combine soy sauce, lime juice, raspberry jam and chipotle peppers in the blender or food processor. Pulse for 30 seconds until smooth. Place chicken in a 13 x 9 inch baking pan. Pour glaze evenly over chicken. Bake at 350 degrees for 1 hour, basting chicken with glaze every 15 minutes.
While chicken is cooking, microwave potatoes on a heat safe plate for 5 minutes on high heat. Place on a cookie sheet and bake for 30 minutes at 350 degrees (Chef's Note: Place potatoes in oven with chicken.) After 30 minutes, remove potatoes from oven. Use a fork to gently press potatoes onto cookie sheet until slightly smashed. Top each potato with 1/2 tsp. butter. Sprinkle evenly with cheese and green onions. Season with salt and pepper to taste. Return potatoes to oven and bake another 15 minutes until cheese is melted.
Serve roasted chicken with Smashed Red Potatoes and a side of sliced cucumbers.