Whole Roasted Mexican Chicken, often referred to as Pollo Asado, is a mouthwatering way to prepare chicken, with bold spices and lime to infuse it in a tangy and zesty flavor!
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The Best Whole Roasted Chicken Recipe
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.
Roasting a chicken does not have 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!
I stuffed the inside of the chicken with lime wedges and onion and rubbed the outside of the chicken with chilies in adobo sauce and softened butter. Then, I 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 for added flavor!
This pollo asado recipe only needs a few ingredients for maximum flavor! Here’s what you’ll need:
- Whole Chicken: Shoot for a 5-6 pound chicken here!
- Onion: I like to stuff the cavity with large chunks of onion to infuse the chicken with flavor!
- Lime: Lime is also good in the cavity. The acid will release and keep the chicken nice and tender.
- Butter: Softened butter on the outside of the chicken keeps it moist and makes it super crisp.
- Chiles in Adobo: I use the sauce inside the can of chiles in adobo with the butter to season up the outside of the whole roasted Mexican chicken! It adds a smoky, bold flavor that is so good!
- Salt & Pepper: Season the chicken with salt & pepper to taste.
- Lime & Cilantro: Serve with more lime and cilantro to garnish if desired!
How to Make whole roasted mexican chicken
- Preheat & Prep: Preheat the oven to 400 degrees. Rinse the outside of the chicken as well as the cavity and pat dry. The drier the chicken, the crispier the skin will be!
- Stuff: Stuff the cavity with the onion and lime wedges for flavor.
- Make the Seasoning: In a small bowl, mix together the butter and sauce from the chilies in adobo sauce. Spread the mixture onto the chicken. Season the chicken well with salt and pepper.
- Tie & Bake: Tie the legs together with kitchen twine. Then, place in the oven and cook until the juices run clear. For my 6 pound chicken, it took 1 hour 20 minutes. A good rule of thumb is to check the temperature 45 minutes to an hour. Take the chicken out at 160 degrees and it will continue to cook as it sits.
- Rest & Serve: Squeeze lime juice onto the chicken and top with chopped cilantro if desired. Allow the chicken to rest for 15-20 minutes before slicing into it. Then serve and enjoy!
Tips & Tricks
- I like to roast my chicken until the internal temperature reaches 160 degrees and the juices run clear. Check the temperature of the breast as well as the thighs to make sure the whole chicken is done. Generally, the breast is cooked before the thighs. Then, make sure to let it rest before slicing into it!
- Use this Mexican chicken in other recipes like tacos, burritos, or use it to add protein to your favorite salads!
- Add some vegetables to the mix by cooking the chicken on a bed of onions and peppers!
more delicious chicken recipes to try!
- Easy Chicken Katsu
- Easy Chicken Marsala
- Baked Teriyaki Chicken
- Grilled Chicken Caprese
- Honey Lemon Garlic Chicken
- Baked Honey Mustard Chicken Thighs
Whole Roasted Mexican Chicken with Chipotle, Lime and Cilantro
- Preheat oven to 400 degrees.
- Rinse the outside of the chicken as well as the cavity, pat dry. (The drier the chicken the crispier the skin will be).
- Stuff the cavity with the onion and lime wedges.
- In a small bowl mix together the butter and chilies in adobo sauce. Spread mixture onto the chicken.
- Season the chicken with salt and pepper.
- Tie the legs together with kitchen twine.
- 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.
- Squeeze lime juice on to the chicken and top with chopped cilantro if desired.
- Allow the chicken to rest for 15-20 minutes before slicing into it.
- Serve immediately.