Whole Roasted Mexican Chicken with Chipotle, Lime and Cilantro

Whole Roasted Mexican Chicken with Chipotle, Lime and Cilantro. Tender, juicy and loaded with flavor. Plus a Giveaway! Enter below to win a Sharp Convection Microwave!


This is a sponsored conversation written by me on behalf of Sharp. The opinions and text are all mine.

It’s fair to say I have a slight obsession with chiles in adobo sauce. I use it on everything. From wings, to sweet potato skins, even guacamole. The smokey, spicy peppers and sauce makes everything better. At least in my book it does.

I gave a traditional roast chicken a Mexican flair by rubbing the outside of the chicken with butter and chiles in adobo sauce.

I made this Roast Chicken in the Sharp R-830 Convection Microwave. It turned out crispy, caramelized, juicy and full of flavor. I used the convection option to get the chicken crispy and brown on the outside. The best thing is I never had to turn the oven on at all.


Roasting a chicken dosen’t half to be complicated. It takes only 5 minutes of prep time and about 1 hour to cook depending on the size of your chicken. Don’t worry about using a roasting pan either. I used a cast iron skillet to cook the chicken.

The roast takes about 1 hour to cook in a 400 degree oven (depending on the size of your chicken.) I went with a 6 pound chicken which took almost an hour and a half to cook. The Convection Microwave Oven cooked the chicken fast but still produced a juicy, tender chicken.

I like to roast my chicken until the internal temperature reaches 160 degrees and the juices run clear. I let it rest for 15-20 minutes. This helps to keep the juices in the chicken before we cut into it.

I stuffed the inside of the chicken with lime wedges and onion. I rubbed the outside of the chicken with chilies in adobo sauce and softened butter. I then seasoned it with some salt and pepper. When the chicken comes out of the oven I give it a generous squeeze of lime juice and a sprinkle of fresh cilantro.

Serve with a side of my Spicy Pepper Jack Mac and Cheese or my Grilled Corn and Black Beans Salad.

I am also offering a giveaway along with this post! Sharp is offering one lucky winner a New Sharp R-830 Convection Microwave Oven! Enter the giveaway for a chance to win below! Good luck!

Whole Roasted Mexican Chicken with Chipotle, Lime and Cilantro

5 from 3 votes
Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 25 minutes
Servings: 4
Whole Roasted Mexican Chicken with Chipotle, Lime and Cilantro. Tender, juicy and loaded with flavor.


  • 5-6 pound whole chicken
  • 1/2 onion quartered
  • 1/2 lime quartered
  • 1 tablespoon unsalted butter softened
  • 2 tablespoons chili in adobo sauce only
  • salt and pepper to taste
  • squeeze of fresh lime juice for serving
  • chopped cilantro for serving


  1. Preheat the Sharp R-830 Convection Microwave Oven to 400 degrees. (You can use the same method for a regular oven).
  2. Rinse the outside of the chicken as well as the cavity, pat dry. (The drier the chicken the crispier the skin will be).
  3. Stuff the cavity with the onion and lime wedges.
  4. In a small bowl mix together the butter and chilies in adobo sauce. Spread mixture onto the chicken.
  5. Season the chicken with salt and pepper.
  6. Tie the legs together with kitchen twine.
  7. Place in the oven and cook until juices run clear. For my 6 pound chicken it took 1 hour 20 minutes. A good rule of thumb is to check the temperature after 45 minutes to an hour. I take the chicken out at 160 degrees. It will continue to cook as it sits.
  8. Squeeze lime juice on to the chicken and top with chopped cilantro if desired.
  9. Allow the chicken to rest for 15-20 minutes before slicing into it.
  10. Serve immediately.

Recipe Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!

Congratulations to the winner Tommi Jones!

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