Whole Roasted Chicken with Adobo, Lime, and Cilantro

Ingredients

• Nonstick aluminum foil
• 1 small yellow onion
• 2 limes, for halves/wedges
• 2 tablespoons chipotle chilies in adobo
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• 1 whole chicken (3–4 lb)
• ½ bunch fresh cilantro

Steps

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 ½ 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.