Whole Roasted Mexican Chicken

Whole Roasted Mexican Chicken with Chipotle, Lime and Cilantro. Tender, juicy and loaded with flavor!

Whole Roasted Chicken | chefsavvy.com

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.

Mexican Roasted Chicken | chefsavvy.com

Roasting a chicken does not 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.

Roasted Mexican Chicken | chefsavvy.comI 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.

What to serve with this Whole Roasted Mexican Chicken

I love to serve this chicken with a side of my Spicy Pepper Jack Mac and Cheese, Grilled Corn and Black Beans Salad or my Famous Spanish Rice! It’s also amazing for meal prep and goes great in salads or burrito bowls!

Whole Roasted Mexican Chicken | chefsavvy.com

Here are more delicious chicken recipes to try!

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: 6
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


  • 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.
Nutrition Facts
Whole Roasted Mexican Chicken with Chipotle, Lime and Cilantro
Amount Per Serving
Calories 415 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 9g56%
Cholesterol 141mg47%
Sodium 191mg8%
Potassium 356mg10%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 34g68%
Vitamin A 562IU11%
Vitamin C 5mg6%
Calcium 24mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Mexican
Keyword: Chili in adobo, Easy Recipe, Roasted Mexican Chicken, Whole Chicken

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