Whole Roasted Mexican Chicken with Chipotle, Lime and Cilantro
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!
Ingredients
- 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
Instructions
- 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 Information
Calories: 415kcalCarbohydrates: 2gProtein: 34gFat: 29gSaturated Fat: 9gCholesterol: 141mgSodium: 191mgPotassium: 356mgFiber: 1gSugar: 1gVitamin A: 562IUVitamin C: 5mgCalcium: 24mgIron: 2mg