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Chipotle Lime Butter Whole Roasted Chicken with Black Bean + Corn Salad

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  • 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

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 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.

black bean salad

  • 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.

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