Chipotle-Lime Roast Chicken with Tomatillo Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tomatillos look like small green tomatoes in papery husks. Combining them with chipotle chile powder gives this chicken Mexican flair. Serve with lime wedges, rice, and beans. Ingredients:
1 (3 3/4-pound) whole roasting chicken |
2 teaspoons butter, softened |
1 teaspoon chipotle chile powder |
1 teaspoon grated lime rind |
3/4 teaspoon salt, divided |
1/2 teaspoon ground cumin |
4 garlic cloves, minced and divided |
cooking spray |
8 ounces tomatillos |
1 medium onion, quartered |
1/4 cup chopped fresh cilantro |
1 tablespoon fresh lime juice |
1 (4.5-ounce) can chopped green chiles, undrained |
chopped fresh cilantro (optional) |
Directions:
1. Preheat oven to 375°.
2. Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
3. Combine butter, chile powder, rind, 1/2 teaspoon salt, cumin, and 1 garlic clove in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack coated with cooking spray; place rack in roasting pan.
4. Discard husks and stems from tomatillos; cut into quarters. Arrange tomatillos and onion evenly around chicken. Bake at 375° for 40 minutes.
5. Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Remove chicken from pan; let stand 15 minutes.
6. Place tomatillos and onion in a food processor. Add remaining 1/4 teaspoon salt, remaining 3 garlic cloves, cilantro, juice, and chiles; process until smooth.
7. Remove skin from chicken; discard. Carve chicken, and serve with sauce. Sprinkle with cilantro, if desired.
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