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.
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.
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
- Oregano (dried)
- 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.
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.
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
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.
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And please leave any feedback it’s so appreciated ♥️
Roasted Chipotle-Cilantro ChickenPrint Recipe
- 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
Pre heat oven to 350
Clean chicken use lemon to cleanse the meat.
Salt the chicken very well, being sure to get under the skin.
Rub oil all over chicken to coat well.
Sprinkle liberally with chipotle seasoning.
Add fresh cilantro by stuffing under skin and into the cavity of the bird.
Allow to sit in fridge over night or at least 30 minutes before cooking.
Let chicken rest to room temperature.
In pre heated oven roast for 2 hours checking after 1 and a half hours.
When juices run clear once cut, your chicken is done.
Make this meal ahead by seasoning it the night before. Allow chicken to rest for 30 minutes before roasting it.