I’m feeling a little blue today.
The last of the summer corn and tomatoes are here, and I’ve been savoring them. I have one more full corn recipe planned for tomorrow, then they’ll be gone for the season. I’ve been talking about it for weeks, but this really is the last hurrah.
I’m honestly a little worried about what I’ll cook for dinner every night once this produce window closes.
Probably this.
The chipotle-and-lime combination never gets old. We’ve been obsessed with it since I made those chipotle lime grilled skewers years ago. Lately my favorite way to roast a chicken is to slide softened butter—and a flavorful mix—under the skin, then rub the outside with olive oil. The skin crisps beautifully, and within minutes of this bird coming out of the oven I’m tearing off pieces of skin like it’s my happy meal.
I’ll admit I sometimes don’t tell anyone the chicken is ready just so I can hog the crispy skin. Guilty as charged.
I still roast a whole chicken about once a week—sometimes more. They’re simple, the dark meat is rich and satisfying, and the aroma of a roast chicken fills the house in the best way for the length of the cook time.
I wish someone would make a brown-butter scented candle; a bacon candle doesn’t quite cut it for me. Roasted chicken scent, or brown butter—now that would be perfect.
Roasting a chicken is wonderfully easy and stretches into multiple meals. We’ll have the initial dinner, then I use the leftovers in salads, quesadillas, or even omelets for lunch. It’s impressive how versatile one roast can be—especially for someone who gets bored with food quickly.
The black bean and corn salad that accompanies this chicken is basically a salsa in salad clothing, but it’s perfect here. Add a little diced red onion if you want a more salsa-like bite. It’s bright, tangy, and pairs beautifully with the smoky, citrusy chicken. Plus it keeps well in the refrigerator for a day or two, making planning meals over the week easy.
So really, this yields two or three meals in one go—dinner, plus lunches or quick dinners later. I’m just going to eat it and be very happy about it.
Chipotle Lime Butter Whole Roasted Chicken with Black Bean + Corn Salad
Yield:
4
2 hours
Ingredients
- 1 (5-pound) whole chicken, giblets removed
- 4 tablespoons unsalted butter, softened
- 2 tablespoons adobo sauce from canned chipotle peppers
- 2 limes, zest and halved
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chipotle chili powder
Black Bean Salad
- 1 1/2 cups black beans
- 1 cup fresh or cooked sweet corn
- 1 pint grape tomatoes, halved
- 1/4 cup torn fresh cilantro
- 2 limes, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
Preheat the oven to 425°F (220°C). Pat the chicken completely dry with paper towels.
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In a small bowl, mash together the butter, adobo sauce, lime zest and 1/4 teaspoon salt. Gently lift the skin over the chicken breast and slip the butter mixture underneath, spreading it over the breasts and legs without tearing the skin. Rub the outside of the whole chicken with olive oil and sprinkle evenly with the remaining salt, pepper, smoked paprika and chipotle chili powder. Place the halved limes inside the cavity. Truss the legs if you like, or roast as-is. Place the chicken in a roasting pan or baking dish and roast for about 75 minutes, or until the juices run clear when you slice into the leg and an instant-read thermometer reads 165°F in the thickest part.
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Remove the chicken from the oven and let it rest 10 to 15 minutes before carving. Serve with the black bean and corn salad.
Black Bean Salad
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Combine all salad ingredients in a large bowl and toss to combine. This is best if made an hour or so ahead to let the flavors meld, and it will keep in the fridge in a sealed container for a day or two.
Did you make this recipe?
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If you want a different flavor, try the goat cheese–stuffed roasted chicken I made a year ago for another delicious variation.