Dinner/ Lunch

Dinner Made Easy Roasted Chipotle-Cilantro Chicken

This Bird is the word and making this “Chipotle-Cilantro Chicken”, can’t get no easier than this!

Rich, smoky, chipotle flavor matched with herbaceous cilantro brings flavor and more flavor to this simple roasted chicken.

The best part about this chicken (aside from eating it) is the simplicity of cooking it.

I take pride in quality over quantity any day! The star is obviously the chicken, so she must be the cleanest, prettiest bird your money can buy. I chose to use a local farm raised fowl, but feel free to buy from your local grocery. Just be sure to get organic or at least the very best.

Chipotle

6lb organic bird.

A typical good 5-6lb bird will cost you between $9-$12 depending on its size. And if you’re a member of a local wholesale store, you can probably get an even better deal on a decent whole chicken.

the co-star is the actual seasoning blend I implore you to buy this click here👉🏽brand.Chipotle

This seasoning blend is PERFECTION! It’s has a nice kick from the chipotle peppers, with a subtle smoky flavor and a hint of sweet balance. It’s truly perfect and you must have this in your cabinet arsenal.

You can also make this blend yourself, it may change up the flavor a bit, but I like to leave at least one option. To make this blend combine 1 tablespoon each of the following spices;

  • Chipotle Pepper
  • Cumin
  • Oregano (dried)
  • Paprika
  • Garlic powder
  • Onion powder
  • 1/2 Tablespoon of sea salt
  • 1/2 Tablespoon of demerara or brown sugar

Combine all ingredients and store into an airtight container.

Now, we all should be washing our bird before we cook them. And please save the dawn dish detergent! We don’t want to wash it in that manner like this video

lol! However, we do want it nice and clean!

Once you open the packaging discard the insides (reserve the neck bone for stock), wash the chicken with water, pat dry with paper towels and take one lime or lemon. Cut in half and cleanse the chicken entirely with the lemon or lime.

The method of cooking our chipotle-cilantro chicken is spatch-cock. It’s simply cutting the backbone out like the picture below and breaking the chicken open, so it lies flat while roasting.

Chipotle

Chipotle

Remove the collarbone of the chicken.

Once your chicken has dried a bit from the lemon or lime juice, use 1-2 tablespoon of any vegetable oil you like and coat the inside and outside of the chicken.

Now, we’re going to season the chicken with salt. Don’t be shy, grab a few big pinches of kosher salt with your hand held high, sprinkle and call yourself salt bae! Be sure to salt under the skins, especially the breast of the bird where the meat is more dense.

We’re gonna get really liberal with the chipotle seasoning. I used about 2- 1/2  tablespoons of seasoning, maybe more. Being sure to get it under the skin of the breast and thigh and getting the inside coated nicely as well. Next sprinkle the cilantro in the cavity of the chicken and underneath the skin as well.

Chipotle

Cilantro party

A good rule of thumb is to save the back bone to use for homemade chicken stock. Just place into a freezer bag, date it, and freeze.

This bird is best seasoned the day before or a few hours before you cook it. That way you allow all the wonderful seasoning to mend to the meat. The salt also has a chance to break down the muscle and render it  juicy! Always allow your chicken to come to room temperature after refrigeration for at least 30 minutes.

While it’s coming to room temperature pre-heat the oven to 350. The cooking time for a bird 6lbs will be 2 hours. Less than 6lbs would be about 1-1/2 hours.

Before carving your chicken—always! Eat the skin first! No, seriously eat the skin. It’s incredible! But do allow at least 10-15 minutes before you carve your chicken. Doing so allows the juices to run wild throughout the meat for a tender, flavor in your mouth, juicy chicken.

Ok, I’m hungry now let’s get this bird clucking already!

Tools you’ll need:

  • Roasting pan
  • Kitchen shears or sharp knife

Ingredients you’ll need:

  • 1 whole chicken ( a nice size one preferably)
  • 1 lemon or lime halved
  • kosher salt for seasoning
  • Chipotle Seasoning, or make your own blend
  • 2 tablespoon of oil any will do
  • Cilantro

Gather your ingredients and let’s make this chicken happen! The bonus is that any leftovers you can make the best! Chicken sandwiches for lunch.

Be sure to follow me on Instagram @bonitaapplecrumb and if you make any of these recipes, use the hashtag #bonitaapplecrumb so I know it’s real.

Also like my page on Facebook Bonita Applecrumb Perfect 10 LLC.

And please leave any feedback it’s so appreciated ♥️

Roasted Chipotle-Cilantro Chicken

Print Recipe
Serves: 6 Cooking Time: 2 hours

Ingredients

  • 1 whole chicken
  • 1 lemon or lime cut in half
  • 2 tablespoon of any oil
  • Kosher salt to season about 1/2 tablespoon
  • 2 tablespoon of chipotle seasoning blend
  • 3 tablespoons of chopped fresh cilantro

Instructions

1

Pre heat oven to 350

2

Clean chicken use lemon to cleanse the meat.

3

Salt the chicken very well, being sure to get under the skin.

4

Rub oil all over chicken to coat well.

5

Sprinkle liberally with chipotle seasoning.

6

Add fresh cilantro by stuffing under skin and into the cavity of the bird.

7

Allow to sit in fridge over night or at least 30 minutes before cooking.

8

Let chicken rest to room temperature.

9

In pre heated oven roast for 2 hours checking after 1 and a half hours.

10

When juices run clear once cut, your chicken is done.

Notes

Make this meal ahead by seasoning it the night before. Allow chicken to rest for 30 minutes before roasting it.

 

 

 

Instagram

  • Happy yummy Saturday folks🥗
  • If ever you visit Beacon NY, you gotta stop by Beacon Falls Cafe for some of thee best fried calamari ever!
  • It’s my youngest birthday today🎈🎂 He was then 4 years old on this picture, now he’s 6! The time seems to just move so swiftly. But we’re about turn up in class with the best cupcakes ever! For the best birthday boy ever! Happy Birthday Vincent!! 🎈
  • BKT sandwich 🥪 Bacon, Kale, Tomato. Every sandwich is made better on a Brioche bun am I on point? Or should I say everything is made better with bacon! And for the love of this beautiful sandwich, turkey cannot be bacon 🥓.
  • I’m the only one in my household that loves! Tomatoes 🍅 If you’re a tomato lover like me a delicious treat for your tomatoes is to sprinkle with creole seasoning, cracked black pepper, some red pepper flakes and drizzle with olive oil. Taste so good on a sandwich the next day🍅
  • I called this my Green Queen Platter, cause of obvious reason🍃. I love when green vegetables stay green and crisp and one of the best ways to achieve that is through steaming them. .
.

These greens were seasoned to the garden gawds, don’t let the modest look fool you. A great way to wake up your veggies is using fresh herbs. A little oil or butter and pickapeppa, which is a Jamaican condiment that adds so much flavor to veggies. Also Sambal is a terrific way to add some kick into your veggies. And another thing when eating so many veggies in one day I never feel guilty about dessert😉.
  • #tbt to these pot of beans! I put my heart, soul and foot in these thangs. I thought, I would have some left over to put in the freezer. But the way they tore this pot up it didn’t go past Tuesday😂. You can check out my recipe in my highlights♥️ I’ll have a more detailed recipe soon.
  • Red Beans & Rice Monday is a tradition in New Orleans that has carried on I’m sure for centuries. I can remember my mom soaking her beans overnight, cooking them as I got ready for school. .
.

By the end of the school day I would walk home and smell red beans & rice cooking from up the block! Every kitchen on the block and around the corner were on one accord it seems, cooking the same traditional meal on a Monday. .
.

The beautiful thing about New Orleans is the smell of the food in the air, particularly in the hood. Not sure what it’s smelling like these days with all the gentrification, but I know a house that’ll always have that nostalgic smell of good New Orleans food. That will catch your nose from blocks away... Mrs. Wilhemena House on Lapeyrouse St. the heart of the 7th ward. This is my Momma’s recipe and good God if you’ve ever had her beans you already know! Watch how I prepared it on my #instastory.
  • My mind is already on Thanksgiving! I made these golden rum sweet potatoes last year and oh my!They were good. These particular yams were straight from New Orleans and I only seem to find them around the holiday season. There’s a hint of golden rum well, more than a hint 😉 and a rich brown sugar butter sauce that compliments these potatoes so well. Recipe coming soon 🍠 #tbt #theeverygirl #foody #soulfood

Follow Me!

Subscribe & Follow

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Bonita Applecrumb

Bonita Applecrumb

A New Orleans native currently residing in beautiful New York. My favorites past time is hanging with a bunch of cool kids and cooking delicious meals for them! When I'm not in the kitchen I'm usually in my local thrift store looking for photo props.

View Full Profile →

Find us on Facebook

%d bloggers like this: