Lee Harrelson
4 servings (serving size: 5 ounces meat and about 1/2 cup sauce)

Tomatillos look like small green tomatoes in papery husks. Combining them with chipotle chile powder gives this chicken Mexican flair. Serve with lime wedges, rice, and beans.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

Step 3

Combine butter, chile powder, rind, 1/2 teaspoon salt, cumin, and 1 garlic clove in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack coated with cooking spray; place rack in roasting pan.

Step 4

Discard husks and stems from tomatillos; cut into quarters. Arrange tomatillos and onion evenly around chicken. Bake at 375° for 40 minutes.

Step 5

Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Remove chicken from pan; let stand 15 minutes.

Step 6

Place tomatillos and onion in a food processor. Add remaining 1/4 teaspoon salt, remaining 3 garlic cloves, cilantro, juice, and chiles; process until smooth.

Step 7

Remove skin from chicken; discard. Carve chicken, and serve with sauce. Sprinkle with cilantro, if desired.

Ratings & Reviews

Garlic7girl's Review

October 15, 2013

Yardmstr's Review

May 10, 2013
It was good; I added a bit more heat to the sauce.

EllenDeller's Review

May 09, 2013
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!

SusanCinNC's Review

August 04, 2012
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!

esinnigen's Review

May 02, 2010
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.