Whole Roasted Mexican Chicken with Chipotle, Lime and Cilantro

• 1 whole (5 To 6 Lb. Size) Chicken, Giblets Removed
• 1/2 whole Onion, Quartered
• 1/2 whole Lime, Quartered
• 1 Tablespoon Unsalted Butter, Softened
• 2 Tablespoons Adobo Sauce From A Can Of Chipotle Peppers
• Salt And Pepper, to taste
• Squeeze Of Fresh Lime Juice, For Serving
• Chopped Cilantro, For Serving

1. Preheat the Sharp R-830 Convection Microwave oven to 400 F. You can use the same method for a regular oven.
2. Rinse the outside of the chicken as well as the cavity and pat dry.
3. The drier the chicken the crispier the skin will be.
4. Stuff the cavity with the onion and lime wedges.
5. In a small bowl mix together the butter and adobo sauce.
6. Spread mixture onto the chicken.
7. Season the chicken with salt and pepper.
8. Tie the legs together with kitchen twine and put it in a dish, legs facing up.
9. Place in the oven and cook until juices run clear.
10. For my 6 pound chicken it took 1 hour 20 minutes.
11. A good rule of thumb is to check the temperature after 45 minutes to an hour.
12. I take the chicken out at 160 F. It will continue to cook as it sits.
13. Squeeze lime juice on to the chicken and top with chopped cilantro if desired.
14. Allow the chicken to rest for 15-20 minutes before slicing into it.
15. Serve immediately.

chicken, onion, lime, unsalted butter, adobo sauce, salt, lime juice, cilantro

Taken from tastykitchen.com/recipes/main-courses/whole-roasted-mexican-chicken-with-chipotle-lime-and-cilantro/ (may not work)