September 23, 2016

Lime & Chipotle Roast Chicken

120 min


  • 1 whole chicken
  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoons minced chipotle chiles in adobo (use less if less heat is desired)
  • 1 tsp adobo
  • 1tablespoon grated lime zest
  • 1 teaspoon salt
  • 1/2 teaspoon adobo
  • 1 tablespoon grated lime zest
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 whole lime, pricked with a fork several times

Preheat the oven to 400F. Pat the chicken dry with paper towels. In a small bowl, combine the butter, chipotle, adobo, lime zest, salt, and pepper; blend until you have a smooth paste. Slide your fingers underneath the skin of the chicken (being careful not to tear it) to loosen it. Using a small spoon, slide the flavored butter under the skin, and use your hands to distribute it evenly. Place the lime inside the cavity of the chicken. Using  kitchen twine, tie the legs of the chicken together and place the chicken, breast side up, on a roasting pan. Sprinkle the chicken with salt and pepper. 

Roast the chicken for 1 hour and 45 minutes, or until an instant-read thermometer inserted into the thigh of the chicken registers between 180F and 185F (or the juices run clear when the chicken is pierced with a fork). Remove the chicken from the oven; tent loosely with aluminum foil and let it rest for 15 minutes before carving. To serve, remove the lime from the cavity and cut the chicken into desired number of pieces. 

From The New Southern-Latino Table: Recipes that Bring Together the Bold and Beloved Flavors of Latin America and the American South. Copyright © 2011 by Sandra A. Gutierrez. Used by permission of the University of North Carolina Press. 

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