Whole Roasted Chicken with Adobo, Lime, and Cilantro & Vegetable Yellow Rice

Ingredients

• Whole Roasted Chicken with Adobo, Lime, and Cilantro
• Nonstick aluminum foil
• 1 small yellow onion
• 2 limes, for halves/wedges
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 tablespoons chipotle chilies in adobo
• 1 whole chicken (3–4 lb)
• ½ bunch fresh cilantro
• Vegetable Yellow Rice
• 1 cup carrot sticks
• 1 tablespoon olive oil
• 1 (5 oz) package yellow rice mix
• 1/2 cup sweetened, dried cranberries
• 1 1/2 cups no-salt-added chicken stock (or broth)
• ½ oz fresh basil

Steps - Whole Roasted Chicken with Adobo, Lime, and Cilantro

1. Line baking sheet (or roasting pan) with foil. Cut onion into large pieces. Cut 1 lime in half, then cut other lime into wedges. Melt butter. Combine butter, salt, pepper, and chipotles.
2. Pat chicken dry. Stuff onion and halved lime into chicken cavity. Place chicken on baking sheet and coat evenly in adobo mixture (wash hands). Let stand at room temperature 30 minutes.
3. Preheat oven to 350°F. Roast chicken 1 1/4–1 1/2 hours until 165°F. Remove from oven, tent with foil, and let stand 15 minutes before slicing; chop cilantro coarsely (1/2 cup). Serve chicken with lime wedges and cilantro.

Steps - Vegetable Yellow Rice

1. Cut carrots into 1/2-inch cubes. Preheat medium saucepan on medium 2–3 minutes. Place oil in pan, then add rice and carrots; cook and stir 1 minute. Stir in cranberries and stock.
2. Bring rice to a boil. Reduce heat to low; cover and simmer 18–20 minutes until liquid is absorbed and rice is tender.
3. Chop basil (1/4 cup). Fluff rice with fork and stir in basil. Serve.