Central American Roasted Chicken

• 1/2 cup mayonnaise
• 1 whole large chopped tomato
• 1/2 chopped green bell pepper
• 1/2 chopped white onion
• 1 chopped celery
• 4 sprigs cilantro
• 1/2 cup tomato sauce
• 3 -4 tablespoons butter
• 1 tablespoon chicken bouillon powder
• 1 whole roasting chicken
• salt, to taste
• pepper
• cumin

1. Preheat oven 350u0b0F.
2. Put all veggies, tomato sauce and chicken bullion in blender and blend until smooth.
3. Wash chicken and pat dry. Season chicken with salt, pepper and cumin. Place in a roasting pan and using your hands, rub butter in the pockets underneath the chicken skin. Pour enough sauce over chicken to cover it completly but not so much that it pools up at the bottom of the roasting pan. Cover with foil.
4. Bake about 1 hr and take foil off. Baste chicken with pan juices and let cook about 20 more minutes or until chicken is brown and cooked thru (usually about 170-180 f. with a meat thermometer).

mayonnaise, tomato, green bell pepper, white onion, celery, cilantro, tomato sauce, butter, chicken bouillon powder, chicken, salt, pepper, cumin

Taken from www.food.com/recipe/central-american-roasted-chicken-402131 (may not work)