Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.