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Latin Mayo Roasted Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 129 reviews
  • Author: Hannah
  • 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

Scale

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

  1. 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.
  2. Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you prepare the chicken.
  3. 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.
  4. 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.
  5. 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.
  6. Apply the Adobo: Coat the entire chicken generously and evenly with the prepared adobo sauce, ensuring full coverage.
  7. 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.
  8. 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).
  9. 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.
  10. 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

Find it online: https://cookesrecipes.com/latin-mayo-roasted-chicken-recipe/