I’m a little down today.
The last of the summer corn and tomatoes are finally here, and I’m clinging to them. I have one more corn-forward recipe coming tomorrow, and then the peak season produce window will feel like it’s closed. I’ve been talking about this for weeks, so it’s bittersweet.
I’m honestly slightly worried about what I’ll make for dinner every night once these ingredients fade.
Probably something like this.
The chipotle-and-lime pairing never gets old. We’ve been obsessed since I made those chipotle lime grilled skewers years ago. Lately my favorite technique for roasting a whole chicken is slipping softened butter (flavored with something bright) under the skin and rubbing the outside with olive oil. The skin crisps up perfectly and I go straight for it the second the chicken comes out of the oven—crispy skin is my happy meal.
I’ll admit I sometimes withhold the news that the chicken is done just so I can hoard the best pieces of skin. Yes, I’m selfish about it.
I still roast a whole bird about once a week, and some weeks I roast two. Roasted chicken is simple, the dark meat gets plenty of love at our house, and the aroma fills the whole place while it cooks—like having a giant savory candle burning for an hour or two.
Beyond being delicious, roasting a chicken is efficient. One bird provides dinners and lunches for days: shredded or sliced into salads, quesadillas, tacos, or even folded into omelets. The versatility is part of the appeal—especially for someone who gets bored of the same dinner quickly.
The black bean and corn salad that goes with this chicken is essentially a salsa disguised as a salad—simple, bright, and endlessly useful. Toss in some diced red onion if you want more bite. It’s a fresh side for the chicken, and it also doubles as a topping or mix-in for salads, quesadillas, or eggs.
So this meal ends up being multiple meals in one: roasted chicken plus a vibrant bean-and-corn mix you can use throughout the week. Enough talk—time to eat.
Chipotle Lime Butter Whole Roasted Chicken with Black Bean + Corn Salad
4
2 hrs
Ingredients
- 1 (5-pound) whole chicken, giblets removed
- 4 tablespoons unsalted butter, softened
- 2 tablespoons adobo sauce from 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 cooked or fresh 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
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Preheat the oven to 425°F. Pat the chicken completely dry with paper towels. For a more detailed step-by-step on roasting a chicken, refer to a full roast-chicken guide.
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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 breasts and spread the butter mixture underneath, distributing it over the breasts and legs without tearing the skin. Rub the outside of the chicken all over with olive oil and season with the remaining salt, pepper, smoked paprika, and chipotle chili powder. Stuff the lime halves into the cavity and, if desired, tie the legs with kitchen twine. Place the bird in a roasting pan and roast for about 75 minutes, or until the juices run clear when you cut into the leg.
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Remove the chicken from the oven and let it rest for 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. It benefits from resting for an hour to let the flavors meld, and will keep in the fridge for a day or two in a sealed container.
Did you make this recipe?
Tag your photos with the recipe hashtag and share how it turned out. I appreciate seeing your versions and hearing what you changed. Thanks for cooking along!
If you want a different stuffing idea, try the goat cheese–stuffed roasted chicken I posted a year ago—it’s a lovely alternative for stuffing the cavity and under-skin butter.