Chipotle Lime Butter Whole Roasted Chicken with Black Bean + Corn Salad

Chipotle Lime Butter Whole Roasted Chicken with Black Bean + Corn Salad requires roughly 2 hours from start to finish. One portion of this dish contains approximately 59g of protein, 68g of fat, and a total of 975 calories. For $7.04 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. 2675 people were glad they tried this recipe. It works well as a main course. It is brought to you by How Sweet Eats. Head to the store and pick up salt, olive oil, chipotle chili powder, and a few other things to make it today. With a spoonacular score of 93%, this dish is tremendous. Similar recipes are Chipotle Lime Grilled Shrimp with Corn & Black Bean Salsa, Black Bean and Corn Chilaquiles with Roasted Tomato and Chipotle Sauce, and Chipotle Black Bean Tomato Corn Avocado Salad.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 425 degrees F. Pat the chicken completely dry with paper towels. For a more detailed step-by-step post of exactly how I roast a chicken, click here.In a small bowl, mash together the butter, adobo sauce, lime zest and 1/4 teaspoon salt. Lift the skin over top of the chicken breast and stuff the butter underneath, dispersing the butter mixture over the chicken breasts and legs. Be gently so the skin doesn't rip. Cover the outside of the whole chicken with the olive oil (rub it down all over!) and sprinkle it evenly with the remaining salt, pepper, paprika and chili powder. Stuff the lime halves inside the cavity of the chicken. If desired, tie the legs together with kitchen twine. I don't always do this - it depends on if I have twine and patience. I also often roast the chicken breast-side down so the meat is more juicy. Place the chicken in a roasting pan or baking dish and roast for 75 minutes, or until the juices run clear when you slice into the leg.Remove the chicken from the oven and let it rest for 10 to 15 minutes. Slice the chicken and serve it with the corn and black beans. black bean saladCombine all ingredients together in a large bowl and toss. This tastes best when made an hour or so ahead of time and will stay fresh in the fridge for a day or two if kept in a sealed container.

 

Step by step:

1. Preheat the oven to 425 degrees F. Pat the chicken completely dry with paper towels. For a more detailed step-by-step post of exactly how I roast a chicken, click here.In a small bowl, mash together the butter, adobo sauce, lime zest and 1/4 teaspoon salt. Lift the skin over top of the chicken breast and stuff the butter underneath, dispersing the butter mixture over the chicken breasts and legs. Be gently so the skin doesn't rip. Cover the outside of the whole chicken with the olive oil (rub it down all over!) and sprinkle it evenly with the remaining salt, pepper, paprika and chili powder. Stuff the lime halves inside the cavity of the chicken. If desired, tie the legs together with kitchen twine. I don't always do this - it depends on if I have twine and patience. I also often roast the chicken breast-side down so the meat is more juicy.

2. Place the chicken in a roasting pan or baking dish and roast for 75 minutes, or until the juices run clear when you slice into the leg.

3. Remove the chicken from the oven and let it rest for 10 to 15 minutes. Slice the chicken and serve it with the corn and black beans. black bean salad

4. Combine all ingredients together in a large bowl and toss. This tastes best when made an hour or so ahead of time and will stay fresh in the fridge for a day or two if kept in a sealed container.

Nutrition Information:

covered percent of daily need