Whole Roasted Mexican Chicken with Chipotle, Lime and Cilantro

Step 1

Preheat oven to 400 degrees.

Step 2

Rinse the outside of the chicken as well as the cavity, pat dry. (The drier the chicken the crispier the skin will be).

Step 3

Stuff the cavity with the onion and lime wedges.

Step 4

In a small bowl mix together the butter and chilies in adobo sauce. Spread mixture onto the chicken.

Step 5

Season the chicken with salt and pepper.

Step 6

Tie the legs together with kitchen twine.

Step 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.

Step 8

Squeeze lime juice on to the chicken and top with chopped cilantro if desired.

Step 9

Allow the chicken to rest for 15-20 minutes before slicing into it.

Step 10

Serve immediately.