Latin Mayo Roasted Chicken Recipe

If you’re craving a juicy, flavorful roast chicken with a Latin twist, you’re going to adore this Latin Mayo Roasted Chicken Recipe. I absolutely love how the mayo-based adobo keeps the chicken tender while packing in big, vibrant flavors you’d typically find in Latin cuisine. When I first tried this recipe, my kitchen smelled incredible, and my family went crazy for the crispy, golden skin. Stick with me here—I’ll walk you through each step so your chicken comes out perfect every time.

this Recipe

Ingredients You’ll Need

The magic happens by combining fresh Latin-inspired veggies with a creamy, garlicky mayo adobo that seals in juicy flavor. When you shop for this recipe, look for vibrant peppers and bright green cilantro—they make a big difference!

• Whole Chicken: Choose a 4-5 lb chicken, cleaned and patted dry for perfect roasting.
• Lime: Adds zesty freshness inside and in the adobo—brightens up the whole dish.
• Red Peppers: Use fresh, crisp peppers for sweetness and color.
• Medium Onions: They roast beautifully, imparting a mild sweetness.
• Cilantro: Fresh cilantro is key for that distinct Latin flavor.
• Salt: Go generous here—it really seasons the chicken inside and out.
• Hellmann’s Mayonnaise: The base of the adobo, creamy and perfect for holding spices and flavors.
• Garlic Cloves: Use fresh garlic for bold, savory notes.
• Black Pepper: Freshly ground, for balanced heat.

Variations

I love how versatile this Latin Mayo Roasted Chicken Recipe is—you can tweak it based on what you have in your kitchen or dietary needs. Feel free to get creative and make the flavors your own!

• Spicy Kick: I sometimes add a little chopped jalapeño or a splash of hot sauce to the adobo when I’m craving heat, and it really wakes up the dish.
• Dairy-Free Version: You can substitute the mayo with a non-dairy version or Greek yogurt if you’re looking to lighten it up—it still gives great creaminess.
• Herb Twist: Swap cilantro for fresh parsley or add a pinch of oregano for a slightly different herbal note.
• Marinate Longer: When I have time, I let the chicken marinate in the adobo overnight—it really amps up the flavor and makes the meat super tender.

How to Make Latin Mayo Roasted Chicken Recipe

Step 1: Blend the Flavorful Adobo

Start by tossing all your adobo ingredients—mayonnaise, half a red pepper, half an onion, lime juice, garlic cloves, cilantro, and salt and pepper—into a blender. Blend it until it’s completely smooth. I discovered this trick when I skipped chopping finely and just blended everything; it creates such a silky, vibrant sauce that clings wonderfully to the chicken.

Step 2: Prep Your Chicken for Flavor

Preheat your oven to 375°F. Pat the chicken dry all over—including inside the cavity—to help the skin crisp up beautifully. Then tie the legs together with kitchen string; this keeps everything compact and ensures even cooking. Season generously with salt both inside and out. Filling the cavity with lime halves, the chopped red peppers, onion, and cilantro creates an aromatic punch that infuses juicy flavor as it roasts.

Step 3: Roast with Love

Scatter the remaining chopped peppers and onion in your roasting pan, then set the chicken on top. Coat the entire chicken generously with the adobo sauce you blended earlier. Pop it in the oven for about 50-55 minutes. If you notice it browning too fast, tent some foil over it—that’s a trick I learned to protect the skin without sacrificing that golden color.

Step 4: Add Reserved Adobo and Finish Roasting

Remember that cup of reserved adobo? Now’s the time to brush it all over the chicken and roast for another 15 minutes. The chicken’s ready when the juices run clear or your instant-read thermometer hits 165°F in the thickest part of the breast or thigh. Let it rest for 15 minutes before carving—this step is key for juicy, tender meat that pulls apart effortlessly.

How to Serve Latin Mayo Roasted Chicken Recipe

Garnishes

I love sprinkling some fresh cilantro leaves and a few lime wedges right on top of the carved chicken. The bright pops of green and the citrusy zing from the lime wedges bring everything to life and make the dish look as good as it tastes.

Side Dishes

This chicken pairs beautifully with simple sides like fluffy white rice or a vibrant mango salsa. Sometimes, I serve it alongside roasted sweet potatoes or sautéed garlic green beans to complement the rich, creamy adobo flavor.

Creative Ways to Present

For special occasions, I’ve served this Latin Mayo Roasted Chicken on a large wooden board surrounded by grilled veggies and scattered lime slices, creating a festive, shareable meal. It’s a real showstopper when friends come over!

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken in an airtight container in the fridge for up to 3 days. When storing, I add a little extra lime juice and cilantro on top to keep it fresh and zesty.

Freezing

Freezing is totally doable! I recommend shredding the leftover chicken before freezing to make reheating easier and faster. Freeze in freezer-safe bags or containers for up to 3 months.

Reheating

To reheat, I gently warm the chicken in a 325°F oven wrapped in foil for 15-20 minutes to keep it moist. You can also microwave in short bursts, adding a splash of water or lime juice to avoid drying out.

FAQs

Final Thoughts

This Latin Mayo Roasted Chicken Recipe quickly became one of my go-tos whenever I want something comforting yet with a unique flavor punch. It’s straightforward to make but feels special enough to serve for guests or a cozy family dinner. Give it a try—you’ll enjoy seeing how the creamy adobo glaze turns a simple roast chicken into something memorable. Once you try it, I have a feeling it’ll become a favorite in your kitchen too.

Print