Description
This Latin Mayo Roasted Chicken recipe combines a creamy, tangy adobo marinade made with Hellmann’s mayonnaise, lime, garlic, and fresh herbs, resulting in a tender, flavorful chicken roasted to juicy perfection. The marinade infuses the chicken with vibrant Latin-inspired flavors while maintaining a moist and crispy skin through roasting.
Ingredients
Scale
For Chicken
- 1 whole chicken (4-5 lb), cleaned
- 1 lime
- 3 red peppers
- 2 medium onions
- 1/4 cup cilantro
- Salt, to taste
For Adobo
- 1 cup Hellmann’s Mayonnaise
- 1/2 red pepper
- 1/2 onion
- Juice of 1 lime
- 4 garlic cloves
- 1/4 cup cilantro
- Salt and black pepper, to taste
Instructions
- Prepare the Adobo: Place 1/2 red pepper, 1/2 onion, juice of 1 lime, 4 garlic cloves, 1/4 cup cilantro, 1 cup Hellmann’s Mayonnaise, salt, and pepper into a blender. Blend until smooth to create the adobo marinade. Reserve 1 cup of the adobo aside for later use.
- Preheat Oven and Prepare Chicken: Preheat your oven to 375°F (190°C). Pat the chicken dry thoroughly with paper towels, including the cavity, to ensure crispy skin. Tie the chicken legs together with kitchen string for even cooking. Season generously with salt inside and out.
- Prepare Vegetables and Stuff Chicken: Chop the 3 red peppers and 2 medium onions into large pieces. Fill the chicken cavity with halves of the lime, some peppers, onions, and cilantro to infuse flavor from the inside.
- Arrange for Roasting: In a roasting pan, scatter the remaining chopped peppers and onions. Place the stuffed chicken on top of the vegetables. Completely cover the chicken with the prepared adobo marinade.
- Roast the Chicken: Bake the chicken for 50-55 minutes at 375°F. If the skin browns too quickly, loosely cover the chicken with foil to prevent burning.
- Apply Reserved Adobo and Continue Roasting: After initial roasting, smear the reserved 1 cup of adobo over the chicken and continue roasting for an additional 15 minutes. The chicken is done when juices run clear or an instant-read thermometer inserted into the thickest part of the breast or thigh reads 165°F (74°C).
- Rest and Serve: Remove the chicken from the oven and let it rest for 15 minutes before carving. Resting allows the juices to redistribute, ensuring moist, tender meat. Serve and enjoy your flavorful Latin Mayo Roasted Chicken!
Notes
- You can apply the adobo marinade on the chicken and let it marinate for 1 to 3 hours or overnight in the refrigerator before roasting to enhance flavor.
- Cover the chicken with foil if it starts browning too fast during roasting to prevent burning.
- Use an instant-read thermometer to ensure the chicken is safely cooked through to 165°F.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 110 mg
