Chipotle-Lime Roast Chicken with Tomatillo Sauce

  • esinnigen Posted: 05/02/10
    Worthy of a Special Occasion

    I used Cornish Game Hens cut in half for the recipe. I baked them for about an hour. My husband and I loved it. I served it over small red beans that had been cooked with a Chipotle chile. The sauce was delicious. This would be a great meal for company.

  • EllenDeller Posted: 05/09/13
    Worthy of a Special Occasion

    This is a fabulous recipe. My chicken weighed 3.75 pounds, and the timing was perfect. My only change was to use ancho chili pepper and about 1 1/2 tsp, and to put a half a lime in the chicken cavity. So juicy and flavorful! Served with sweet potatoes and asparagus--started the sweet potatoes when I turned the temp to 450 and did the asparagus while the chicken was resting on a platter and the potatoes finishing up in the oven. All one pan!

  • Yardmstr Posted: 05/10/13
    Worthy of a Special Occasion

    It was good; I added a bit more heat to the sauce.

  • SusanCinNC Posted: 08/04/12
    Worthy of a Special Occasion

    The salsa really makes this dish! I made this with chicken leg quarters rather than a whole chicken, and added a fresh pepper to bake with everything instead of using diced green chilies. My only improvement would be it needs some heat. Next time, I will bake a jalapeno with the chicken and puree with the salsa. My husband thought it should get 6 stars!

advertisement

More From Cooking Light