Latin Mayo Roasted Chicken Recipe

If you’re looking for a roast chicken that bursts with bold, vibrant flavors and feels like a warm hug on your dinner plate, you’re going to love this Latin Mayo Roasted Chicken Recipe. I absolutely love how creamy adobo made with mayonnaise and fresh peppers coats the chicken, locking in moisture while adding zesty, tangy goodness. Stick around because I’m about to share everything you need to nail this juicy, flavorful roast chicken that’ll quickly become your new favorite!

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Ingredients You’ll Need

The ingredients in this Latin Mayo Roasted Chicken Recipe feel simple but pack a punch. The magic is in the combo of creamy Hellmann’s mayonnaise with fresh, punchy vegetables and herbs. When picking your peppers and cilantro, opt for fresh and vibrant produce to really elevate this dish.

• Whole Chicken: Choose a 4-5 lb chicken that’s clean and ready to roast, ideally organic or free-range for best flavor.
• Lime: Both juice and halves add great acidity and brightness to balance the richness of mayo.
• Red Peppers: Use fresh red peppers for a subtle sweetness and vibrant color.
• Onions: Medium onions add a base layer of savory sweetness and meld beautifully when roasted.
• Cilantro: Fresh cilantro is essential here; it lifts the dish with its fragrant, citrusy notes.
• Salt: Don’t skimp – good seasoning inside and out is key!
• Hellmann’s Mayonnaise: The star of the adobo sauce, it emulsifies the flavors and keeps the chicken moist.
• Garlic Cloves: Four cloves for that needed garlicky depth.
• Salt & Pepper: To taste, for balanced seasoning in your adobo and chicken.

Variations

One of the coolest things about this Latin Mayo Roasted Chicken Recipe is how adaptable it is — I love tweaking it depending on what I have around or dietary preferences. Feel free to make it your own!

• Add Heat: I once substituted some red peppers for a jalapeño and my family went wild over the extra kick.
• Dairy-Free Version: Swap mayo with a dairy-free alternative or blend silken tofu with a bit of lime for creaminess.
• Herb Swap: If cilantro’s not your thing, fresh parsley or even basil work surprisingly well.
• Marinate Longer: For deeper flavor, I sometimes let the chicken marinate in the adobo overnight—totally worth the wait.

How to Make Latin Mayo Roasted Chicken Recipe

Step 1: Whip Up the Creamy Adobo Sauce

Start by blending the Hellmann’s mayonnaise with half a red pepper, half an onion, juice of one lime, garlic cloves, cilantro, salt, and pepper until smooth. This velvety adobo is what transforms the chicken from ordinary to spectacular. Set aside one cup of this sauce—we’ll use it later to finish the chicken with an extra flavor boost.

Step 2: Prep the Chicken Like a Pro

Preheat your oven to 375°F. Pat your whole chicken dry inside and out with paper towels (this helps the skin get crispy!). Tie the legs together with kitchen string for even cooking, then generously salt the cavity and outer surface — don’t be shy here. Chunk up the red peppers and onions, and stuff the cavity with those pieces plus lime halves and cilantro. This infuses the chicken from the inside out.

Step 3: Roast and Glaze for Perfection

Scatter the remaining chunked peppers and onions in the roasting pan, then nestle your prepared chicken on top. Slather the adobo sauce all over the chicken generously. Pop it in the oven and roast for about 50-55 minutes. Pro tip: if the chicken browns too fast, loosely cover it with foil to avoid burning. After that initial roast, spoon the reserved cup of adobo onto the chicken and roast for another 15 minutes, or until juices run clear and the internal temperature hits 165°F. Let it rest for 15 minutes before slicing to lock in all those juices.

How to Serve Latin Mayo Roasted Chicken Recipe

Garnishes

I love sprinkling some extra fresh cilantro and a few lime wedges over the chicken just before serving. It adds a fresh, zesty pop and looks so pretty. Sometimes I’ll add a dash of smoked paprika too for a little color and warmth.

Side Dishes

This chicken pairs beautifully with simple sides like cilantro-lime rice, black beans, or a crisp avocado salad. Sometimes I roast root veggies alongside to soak up those adobo-pan juices too—can’t recommend that enough!

Creative Ways to Present

For special occasions, I carve the chicken into thick slices and create a platter with colorful grilled vegetables around it. Adding bright, edible flowers or microgreens turns it into a real showstopper that gets everyone’s attention.

Make Ahead and Storage

Storing Leftovers

When I have leftovers of this Latin Mayo Roasted Chicken Recipe, I like to store them in an airtight container in the fridge, making sure to separate the chicken from the extra sauce to avoid sogginess. It stays moist for up to 3 days.

Freezing

I’ve frozen leftovers wrapped tightly in foil and placed in a freezer bag for up to 3 months. Just thaw overnight in the fridge before reheating, and the chicken holds up surprisingly well.

Reheating

To reheat without drying out, I pop the chicken in the oven at 325°F covered loosely with foil until warmed through, and then uncover for the last few minutes to crisp the skin back up. Microwave works in a pinch but tends to toughen the meat.

FAQs

Final Thoughts

This Latin Mayo Roasted Chicken Recipe has become my go-to when I want something impressive yet fuss-free, with that signature creamy tang and fresh zest that feels like a little escape to Latin America on a plate. I really hope you give it a try—you’ll find it’s as fun to make as it is delicious to eat. Trust me, once your family tastes this, they’ll be asking for it again and again!

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