Get ready to transform your kitchen into a Mexican culinary paradise with this mouthwatering Whole Roasted Chicken that promises to be the star of your dining table! Imagine a perfectly roasted bird, infused with smoky chipotle, zesty lime, and fresh cilantro, creating a symphony of flavors that will transport you straight to the vibrant streets of Mexico. This isn't just a recipe; it's a gastronomic journey that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 tbsp olive oil
- 2 limes, juiced
- 2 chipotle peppers in adobo, minced
- 1/4 cup fresh cilantro, chopped
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Remove the whole chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even roasting.
- Preheat the oven to 425°F (218°C). Place a roasting rack inside a large roasting pan or cast-iron skillet to elevate the chicken.
- Pat the chicken completely dry with paper towels to ensure crispy skin. This helps the seasoning adhere and promotes better browning.
- In a small mixing bowl, combine olive oil, lime juice, minced chipotle peppers, chopped cilantro, garlic powder, cumin, salt, and black pepper to create a robust marinade.
- Carefully loosen the chicken skin using your fingers, creating pockets between the skin and meat. Gently massage half of the marinade directly under the skin to infuse flavor.
- Rub the remaining marinade all over the exterior of the chicken, ensuring complete coverage. Truss the chicken legs with kitchen twine for even cooking.
- Place the chicken breast-side up on the roasting rack. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone.
- Roast the chicken in the preheated oven for approximately 1 hour and 15-30 minutes, or until the internal temperature reaches 165°F (74°C).
- Every 20-25 minutes, baste the chicken with pan juices to maintain moisture and enhance flavor development.
- Once cooked, remove the chicken from the oven and let it rest for 15-20 minutes. This allows juices to redistribute, ensuring moist meat.
- Carve the chicken and garnish with additional fresh cilantro. Serve hot with lime wedges and your favorite Mexican-style side dishes.
Tips
- Temperature is Key: Always let your chicken sit at room temperature for 30 minutes before roasting to ensure even cooking.
- Dry Skin = Crispy Skin: Pat the chicken completely dry with paper towels to achieve that irresistible golden, crispy exterior.
- Flavor Penetration Technique: Gently loosen the skin and massage marinade underneath for maximum flavor infusion.
- Basting is Essential: Regularly baste the chicken every 20-25 minutes to keep the meat moist and develop rich, deep flavors.
- Resting Matters: Allow the chicken to rest for 15-20 minutes after roasting to redistribute juices and ensure tender, succulent meat.
- Temperature Check: Always use a meat thermometer and cook until the internal temperature reaches 165°F (74°C) for food safety.Pro tip: Serve with fresh lime wedges and additional cilantro for an extra burst of freshness that will elevate this dish from great to absolutely spectacular!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 2g
Protein: 38g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 120mg
