Chipotle Lime Butter Whole Roasted Chicken with The Easiest Black Bean + Corn Salad.
I’m a little depressed.
The last of the corn and tomatoes are definitely here. I’m going to assault you with one more full-blown corn recipe tomorrow and then… meh. It’s done. I’ve been talking about it for a few weeks but this is pretty much it.
I’m actually a bit concerned over what I will eat for dinner every night.
The chipotle lime combo is one that never gets old, but we’ve been HOOKED since I made these grilled skewers. My favorite way to prepare a roasted chicken these days is by stuffing butter and, well… something, under the skin. Then still covering the top with olive oil like I always do. It gets so crispy and no, things have not changed. Within ten minutes of this chicken coming out of the oven, I’m going to town on the crispy skin. Like just give me that. It’s my happy meal.
I purposely don’t let anyone know when the chicken is finished roasting, just so I can have all the skin to myself. Such a selfish B.
Things also haven’t changed in the sense that I’m still roasting about one chicken per week. Last week I actually roasted two chickens. They are simple, we love the dark meat, in general I find that the chicken has more flavor and… it’s kind of like burning a giant roasted chicken scented candle in your house for two hours.
I’m still holding out for that. Well, that and a brown butter candle. The bacon candle just doesn’t do it for me. I want the real thing.
On top of all those other things, roasting a chicken is just easy. And it provides us meals for the week. I’ll take the chicken and use it for salads or quesadillas or even omelets for lunch. The versatility astounds me at times. And you’re talking to someone who gets bored of something before she even does it.
Speaking of being bored, this black bean and corn salad is incredibly overdone and really just a salsa masquerading as a salad. Depends on what kind of mood you’re in, but add a little diced red onion and it’s reeeeeeally a salsa. However, it makes an awesome accompaniment to the chicken – and also works in your salads, quesadillas or omelets.
So this is like three meals in one. Or two. Wait. Now I’m just confused. Just gonna eat it.
- 1 (5-pound) whole chicken, giblets + parts removed
- 4 tablespoons unsalted butter, softened
- 2 tablespoons adobo sauce from a can of chipotle peppers in adobo
- 2 limes, zest freshly grated and limes cut in half
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chipotle chili powder
- 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 pepper
- Preheat the oven to 425 degrees F. Pat the chicken completely dry with paper towels. For a more detailed step-by-step post of exactly how I roast a chicken, click here.
- In a small bowl, mash together the butter, adobo sauce, lime zest and 1/4 teaspoon salt. Lift the skin over top of the chicken breast and stuff the butter underneath, dispersing the butter mixture over the chicken breasts and legs. Be gently so the skin doesn’t rip. Cover the outside of the whole chicken with the olive oil (rub it down all over!) and sprinkle it evenly with the remaining salt, pepper, paprika and chili powder. Stuff the lime halves inside the cavity of the chicken. If desired, tie the legs together with kitchen twine. I don’t always do this – it depends on if I have twine and patience. I also often roast the chicken breast-side down so the meat is more juicy. Place the chicken in a roasting pan or baking dish and roast for 75 minutes, or until the juices run clear when you slice into the leg.
- Remove the chicken from the oven and let it rest for 10 to 15 minutes. Slice the chicken and serve it with the corn and black beans.
- Combine all ingredients together in a large bowl and toss. This tastes best when made an hour or so ahead of time and will stay fresh in the fridge for a day or two if kept in a sealed container.
If this doesn’t float your boat, try this goat cheese stuffed roasted chicken that I made exactly one year ago. Yes.