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Latin Mayo Roasted Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 141 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Latin

Description

Latin Mayo Roasted Chicken features a flavorful adobo marinade made with Hellmann’s mayonnaise, garlic, lime, and fresh herbs, delivering a moist and tender roasted chicken with a zesty, creamy coating. Perfectly roasted to golden perfection, this dish combines the brightness of lime and cilantro with the richness of mayo for a deliciously unique twist on traditional roast chicken.

Ingredients

Scale

For Chicken

  • 1 whole chicken (4-5 lb), cleaned
  • 1 lime
  • 3 red peppers
  • 2 medium onions
  • 1/4 cup cilantro
  • Salt, to taste

For Adobo

  • 1 cup Hellmann’s Mayonnaise
  • 1/2 red pepper
  • 1/2 onion
  • Juice of 1 lime
  • 4 garlic cloves
  • 1/4 cup cilantro
  • Salt and pepper, to taste

Instructions

  1. Prepare Adobo: Place all adobo ingredients—mayonnaise, half a red pepper, half an onion, lime juice, garlic cloves, cilantro, salt, and pepper—into a blender. Blend until the mixture is completely smooth. Set aside 1 cup of this adobo for later use.
  2. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the chicken.
  3. Prepare Chicken: Pat the whole chicken dry thoroughly with paper towels, including the cavity, to ensure a crispy skin. Tie the legs together securely with kitchen string. Season generously with salt both inside the cavity and all over the outside of the chicken.
  4. Stuff Chicken: Chop the 3 red peppers and 2 onions into large pieces. Place the lime halves, some chopped pepper and onion, and the cilantro inside the chicken cavity for extra flavor.
  5. Arrange for Roasting: In a roasting pan, scatter the remaining chopped peppers and onions. Place the stuffed chicken on top. Cover the entire surface of the chicken with the prepared adobo sauce.
  6. Roast Chicken: Place the roasting pan in the oven and bake the chicken for 50-55 minutes. If the chicken begins to brown too quickly, tent it loosely with aluminum foil to prevent burning.
  7. Add Reserved Adobo and Continue Roasting: Remove the foil if applied. Spread the reserved 1 cup of adobo over the chicken again. Continue roasting for an additional 15 minutes. Check doneness by ensuring the juices run clear or using an instant-read thermometer; the thickest part of the breast or thigh should reach 165°F (74°C).
  8. Rest the Chicken: Remove the chicken from the oven and let it rest uncovered for 15 minutes to allow the juices to redistribute, resulting in juicy, tender meat.
  9. Serve: Carve the chicken and enjoy this flavorful Latin-inspired roasted chicken with your favorite sides.

Notes

  • You can apply the adobo marinade on the chicken and let it marinate for 1 to 3 hours or overnight before roasting for even deeper flavor penetration.
  • If the chicken skin browns too fast during roasting, covering it with foil helps prevent burning while allowing the meat to cook through.
  • Using a meat thermometer ensures perfectly cooked chicken—aim for 165°F in the thickest part of the bird.
  • Letting the chicken rest after roasting ensures the meat remains moist and juicy.

Nutrition

  • Serving Size: 1/6 of recipe (approx. 6 oz cooked chicken with skin and sauce)
  • Calories: 450 kcal
  • Sugar: 4 g
  • Sodium: 600 mg
  • Fat: 34 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 25 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 32 g
  • Cholesterol: 120 mg

Find it online: https://emilyquickdinners.com/latin-mayo-roasted-chicken-recipe/