From the Spring Share 2015 – the Wedge’s Guide to Cinco de Mayo
Ingredients
1/4 cup butter, softened
1 Tbsp. each chopped fresh cilantro, oregano and rosemary
4 tsp. minced canned chipotle chiles in adobo
1/2 tsp. ground coriander
1 whole chicken (5–6 lb.)
2 large onions, each cut into 8 wedges
12 garlic cloves, peeled
1 cup chicken broth
Salt & pepper
Preparation
- Using fork, mix butter, all chopped herbs, chipotle chiles, and crushed coriander in small bowl. Season to taste with salt and pepper.
- Preheat oven to 400. F. Place chicken, breast side up in large roasting pan. Slide fingers under skin to loosen. Spread all but 1 Tbsp. seasoned butter over breast and thigh meat under the skin. Sprinkle main cavity with salt and pepper. Tie legs together loosely.
- Place onion wedges around chicken. Melt remaining 1 Tbsp. seasoned butter and pour over onion wedges. Sprinkle onions and chicken with salt and pepper. Roast for 30 minutes.
- At this point, add garlic cloves and broth to the pan. Continue to roast until thermometer inserted into thickest part registers 170. F, about an hour and 30 minutes more.
- Remove roasting pan from oven. Cut meat from chicken. Serve with onions, garlic and pan juices.