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Make the marinade by whisking together olive oil, garlic, cilantro and chili powder. Add salt and pepper to taste. Refrigerate until needed.
Dry chicken and rub the whole chicken with the chipotle marinade, cover and put in the refrigerator for at least 8 hours or overnight.
When ready to roast, remove chicken from the refrigerator. Preheat the oven to 375 degrees. Roast 1 1/2 - 1 3/4 hours, basing with Habanero Agave agrodolce every 20 minutes or so. Continue cooking until the internal temperature reaches 165 degrees. Allow resting before carving.
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