If you’re on the hunt for a roast chicken recipe that’s bursting with flavor, tender on the inside, and has that irresistible creamy zest on the outside, then you have to try this Latin Mayo Roasted Chicken Recipe. It’s one of those dishes I came across on a whim, and let me tell you, it’s fan-freaking-tastic. The mayo-based adobo marinade keeps the chicken juicy while infusing it with vibrant Latin-inspired flavors. By the time you finish reading, you’ll want to get straight into the kitchen!
Why You’ll Love This Recipe
- Unbeatable Moisture: The mayo-based adobo creates a beautifully moist and tender chicken every time.
- Bold Latin Flavors: With fresh lime, garlic, peppers, and cilantro, this chicken packs a zesty punch that’ll brighten your dinner table.
- Simple Prep: No complicated steps or hard-to-find ingredients— just straightforward roasting with incredible results.
- Family Favorite: My loved ones can’t get enough of this, and I think yours will feel the same way.
Ingredients You’ll Need
The magic of this Latin Mayo Roasted Chicken Recipe lies in combining fresh veggies, herbs, and that creamy adobo marinade. I always emphasize getting fresh ingredients, particularly the cilantro and lime—they really elevate the dish. Also, I recommend using a good quality Hellmann’s mayonnaise, as it really helps with that creamy coating and roast texture.
- Whole Chicken: Choose a fresh 4-5 lb chicken—clean and patted dry for the best roast.
- Lime: Adds a fresh, tangy brightness that cuts through the richness.
- Red Peppers: Fresh red peppers bring sweetness and vibrant color.
- Medium Onions: Give a subtle savory base and caramelize beautifully under heat.
- Cilantro: Nothing beats the fresh herbal punch cilantro adds, especially in Latin recipes.
- Hellmann’s Mayonnaise: The cornerstone of the adobo marinade, providing creamy moisture.
- Garlic Cloves: For that classic, comforting Latin garlicky flavor.
- Salt & Pepper: Essential seasoning to balance flavors perfectly.
Variations
I’m all about playing around with recipes to suit tastes and occasions. This Latin Mayo Roasted Chicken Recipe lends itself really well to a few variations, so don’t hesitate to experiment once you’ve nailed the base version. Trust me, personalization makes mealtime more fun!
- Spicy Kick: Once, I added a finely chopped jalapeño into the adobo and wow, it gave the chicken a nice gentle heat that my family loved.
- Herb Swap: I’ve replaced cilantro with fresh parsley or even a combo of oregano and thyme, which gives it a different but equally lovely herbal profile.
- Marinate Longer: For deeper flavor, I sometimes marinate the chicken in the fridge for up to 24 hours—results in an ultra-tender roast.
- Butter Substitute: If you’re avoiding mayo, try a Greek yogurt base with the same seasonings, but the texture will be a bit different.
How to Make Latin Mayo Roasted Chicken Recipe
Step 1: Blend Your Adobo Magic
Start by tossing the Hellmann’s mayonnaise, half a red pepper, half an onion, lime juice, garlic cloves, cilantro, salt, and pepper into your blender. Blend until it’s silky smooth and well-combined. I always reserve 1 cup of this adobo separately—that’s the secret to finishing the chicken with an extra layer of flavor later on.
Step 2: Prep the Chicken
Preheat your oven to 375°F. Now, pat your whole chicken dry with paper towels inside and out—it helps the skin crisp up nicely. Tie the legs together with kitchen string so it roasts evenly. Then, give the chicken a generous seasoning of salt inside and out. This step is crucial; don’t be shy with the salt—it really enhances the flavor.
Step 3: Stuff and Scatter Fresh Aromatics
Roughly chop the remaining red peppers and onions into big chunks. Stuff the chicken cavity with lime halves, pepper, onion, and cilantro. Then scatter the rest of those veggies in your roasting pan—this creates a bed that infuses the chicken with amazing aroma while roasting.
Step 4: Coat and Roast
Slather the entire chicken with the adobo from step one—don’t hold back, the mayo-based adobo seals in moisture and forms a wonderfully flavorful crust. Place it on top of the veggies in the pan, then roast for 50-55 minutes. Keep an eye on it: if it gets too brown too fast, loosely tent with foil so it doesn’t burn.
Step 5: Final Glaze and Rest
After the initial roasting time, brush the chicken with that reserved cup of adobo. This boost of flavor in the last 15 minutes results in a gorgeous finish. Check doneness with a meat thermometer; 165°F in the breast or thigh means you’re golden. When done, let the chicken rest for 15 minutes before carving—this keeps all its juices locked in.
Pro Tips for Making Latin Mayo Roasted Chicken Recipe
- Pat Dry for Crispy Skin: I learned that thoroughly drying the chicken before roasting makes such a difference in achieving that beautifully crisp and golden skin.
- Reserve Some Adobo: Don’t skip the step to reserve adobo—the extra glaze at the end adds a shiny, flavorful finish that wows every time.
- Don’t Rush the Rest: Letting the chicken rest after roasting is a game-changer; it keeps the meat juicy and makes carving easier.
- Watch the Skin Color: Keep foil handy to cover the chicken if it browns too fast, preventing any burnt spots and keeping flavors balanced.
How to Serve Latin Mayo Roasted Chicken Recipe
Garnishes
I love topping this chicken with a handful of freshly chopped cilantro and a few lime wedges on the side—adds brightness and makes guests want to dig in right away. Sometimes, I sprinkle a little smoked paprika or crushed chili flakes on top for an extra pop of color and flavor.
Side Dishes
My go-tos are simple but complement the chicken beautifully—think roasted sweet potatoes, black beans and rice, or a crisp green salad dressed lightly with lime vinaigrette. I’ve also served it with warm crusty bread to mop up any leftover adobo goodness.
Creative Ways to Present
For a festive dinner, I’ve arranged the carved chicken on a platter with the roasted peppers and onions around the edges. Adding colorful tortilla chips and sliced avocado makes for a fun Latin-themed presentation that impresses friends and family alike.
Make Ahead and Storage
Storing Leftovers
I usually let the leftover chicken cool completely, then store it airtight in the fridge for up to 3 days. The leftovers stay juicy and flavorful, perfect for quick lunches or a second dinner.
Freezing
I’ve had success freezing portions of the cooked chicken in zip-top bags—just be sure to remove as much air as possible. It freezes well for up to 2 months and makes weekday meals easy when time’s tight.
Reheating
To warm up the leftovers, I preheat the oven to 350°F and cover the chicken with foil to prevent drying out, heating for about 15-20 minutes. This method keeps the chicken moist and retains its roasted flavor better than microwaving.
FAQs
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Can I use chicken pieces instead of a whole chicken for this recipe?
Absolutely! Using chicken thighs or drumsticks works well. Just adjust the roasting time to about 35-45 minutes, depending on the size, and ensure they reach an internal temperature of 165°F before serving.
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Is it necessary to use Hellmann’s Mayonnaise for the adobo?
Hellmann’s is my go-to because of its creamy texture and balanced flavor, but any good-quality mayonnaise can be used. Avoid flavored varieties, as they might alter the intended flavor profile of the dish.
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Can I marinate the chicken overnight?
Yes, marinating overnight actually intensifies the flavors and makes the chicken extra tender. Just cover it tightly and keep it refrigerated. Then roast as usual, but keep in mind it may cook slightly faster.
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What should I do if the chicken skin isn’t crispy enough?
If the skin isn’t as crispy as you’d like, try removing the foil in the last 10 minutes of roasting or increase your oven temperature slightly for the final few minutes. Also, ensuring the chicken is thoroughly dry before roasting is key to crispiness.
Final Thoughts
This Latin Mayo Roasted Chicken Recipe has become my secret weapon for easy, crowd-pleasing dinners. I love how simple it is yet how it delivers on flavor and texture every single time. If you’re craving a roast chicken that feels both comforting and exciting with its creamy, zesty adobo, I wholeheartedly recommend giving this recipe a try. I promise, it’ll soon be one of your family favorites too—just like mine!
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Latin Mayo Roasted Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Latin American
Description
This Latin Mayo Roasted Chicken is a flavorful, juicy whole chicken marinated in a zesty, creamy adobo sauce made with mayonnaise, peppers, lime, and garlic. The chicken is roasted to perfection with bold ingredients stuffed inside the cavity and coated with a vibrant adobo blend, resulting in a tender and aromatic meal perfect for family dinners or special occasions.
Ingredients
For the Chicken
- 1 whole chicken (4–5 lb), cleaned
- 1 lime
- 3 red peppers
- 2 medium onions
- 1/4 cup cilantro
- Salt, to taste
For the Adobo Sauce
- 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 pepper, to taste
Instructions
- Prepare the Adobo Sauce: Place all adobo ingredients—mayonnaise, half red pepper, half onion, lime juice, garlic cloves, cilantro, salt, and pepper—into a blender and blend until smooth. Set aside 1 cup of this sauce for later use.
- Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you prepare the chicken.
- Prepare the Chicken: Pat the whole chicken dry thoroughly with paper towels, including the cavity, to ensure crispy skin during roasting. Tie the legs together firmly with kitchen string and season generously with salt inside and out.
- Prepare the Vegetables: Chop the remaining red peppers and onions into large pieces. Stuff the chicken cavity with lime halves, chopped peppers, onions, and cilantro to infuse flavor from within.
- Set up the Roasting Pan: Scatter the leftover chopped peppers and onions on the bottom of a roasting pan. Place the prepared chicken on top of this vegetable bed.
- Apply the Adobo: Coat the entire chicken generously and evenly with the prepared adobo sauce, ensuring full coverage.
- Roast the Chicken: Place the chicken in the oven and bake for 50-55 minutes. If the skin browns too quickly, cover the chicken loosely with aluminum foil to prevent burning.
- Finish Roasting: After initial roasting, add the reserved 1 cup of adobo sauce 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 registers 165°F (74°C).
- Rest the Chicken: Remove the roasted chicken from the oven and let it rest uncovered for 15 minutes to allow the juices to redistribute for tender, juicy meat.
- Serve and Enjoy: Carve the rested chicken and serve with your favorite sides for a delicious Latin-inspired meal.
Notes
- You can marinate the chicken with the adobo sauce for 1-3 hours or overnight for deeper flavor before roasting.
- Tie the legs securely to maintain shape and even cooking.
- Make sure to rest the chicken after roasting to keep it moist.
- Use an instant-read thermometer to ensure the chicken is safely cooked.
- If the adobo is too thick, you may thin it slightly with a bit of lime juice or water for easier spreading.
Nutrition
- Serving Size: 1/6 of recipe (approximately 6 oz chicken with sauce)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 125 mg
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