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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!
👥 6 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 5 min🔥 Cook: 1h 20m👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
📝 Preparation Steps
1
Preheat oven to 400 degrees.
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.
onion (quartered)1/2lime (quartered)1/2squeeze of fresh lime juice (for serving)
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.
salt and pepper (to taste)
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.
lime (quartered)1/2squeeze of fresh lime juice (for serving)
9
Allow the chicken to rest for ⏱️ 15-20 minutes before slicing into it.
10
Serve immediately.
Nutrition Facts
calories
415 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
191 mg
protein Content
34 g
cholesterol Content
141 mg
carbohydrate Content
2 g
saturated Fat Content
9 g
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