Description
Citrusy salsa verde and cerveza marinate this juicy roast chicken.
Perfect for tacos, enchiladas, or a festive spread.
Ingredients
Units
Scale
- 1 pounds (453 g) fresh tomatillos, peeled and rinsed
- 1/2 lime, juiced
- 1-2 fresh jalapeño peppers
- 1-2 fresh serrano peppers (medium spicy) or 1/2-1 habañero pepper (very spicy), optional
- 1 teaspoon salt
- 1-3 garlic cloves, peeled
- 1/2 white onion, quartered
- 1 bunch fresh cilantro, rinsed and roughly chopped
- 1-2 tablespoons canola oil
- 1 whole chicken (approx. 4-5 pounds / 1.8-2.2 kg)
- 2 tablespoons butter, softened
- 2 tablespoons prepared salsa verde
- 2 tablespoons chopped cilantro
- Salt
- freshly ground black pepper
- 1 lime, sliced
- 1 white onion, cut into eighths
- 5-7 garlic cloves, peeled and whole
- 2 tablespoons olive oil
- 1/4 cups (60 ml) beer (lager or pale ale recommended)
- 1/4 cups (60 ml) low-sodium chicken broth
- 1 tablespoon chopped cilantro
- 1 tablespoon prepared salsa verde
Instructions
- Prepare the Salsa Verde
- Heat 1–2 tablespoons of canola oil in a large skillet over medium-high heat. Add tomatillos, garlic cloves, onion quarters, and whole peppers to the skillet. Roast for 15–20 minutes, turning regularly until browned on all sides. Add a splash of water if vegetables stick. Transfer roasted vegetables to a blender. Add salt, lime juice, and cilantro. Blend until smooth. Cool to room temperature, then refrigerate until ready to use.
- Prepare the Chicken
- Preheat oven to 350°F (175°C). Rinse chicken thoroughly and pat completely dry with paper towels. Combine softened butter, 2 tablespoons salsa verde, and chopped cilantro in a small bowl, forming a smooth paste. Spread paste generously over the chicken, including inside the cavity and under the skin. Stuff the cavity with lime slices, onion pieces, and whole garlic cloves. Place chicken in a roasting pan.
- Roast the Chicken
- Roast chicken in preheated oven, uncovered, for approximately 20 minutes per pound. Use a meat thermometer to check doneness; poultry is safe at an internal temperature of 165°F (74°C).
- Baste the Chicken
- Every 15–20 minutes, baste chicken with pan drippings. If pan drippings run low, combine olive oil, beer, chicken broth, salsa verde, and cilantro to make additional basting liquid.
- Finishing and Serving
- For a crispy golden skin, increase oven temperature to 450°F (230°C) for the final 5–10 minutes of roasting. If chicken browns too quickly, loosely cover with foil. Rest chicken 10–15 minutes before carving. Serve warm with extra salsa verde and your favorite sides, such as rice, beans, or tortillas.
Notes
- For a richer flavor, marinate the chicken in the salsa verde for at least 2 hours, or preferably overnight.
- To adjust the spice level, use fewer or milder peppers in the salsa verde. Taste and adjust accordingly.
- Leftover chicken can be shredded and used in tacos, enchiladas, or salads for up to 3 days when stored properly in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 4
- Protein: 40
- Cholesterol: 150