The chipotle butter is also great for topping fish fillets or melting over pasta.
Ingredients
4 servings
Step 1
Using fork, mix butter, all chopped herbs, chipotle chiles, and crushed coriander in small bowl. Season to taste with salt and pepper. DO AHEAD:Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Step 2
Position rack in bottom third of oven and preheat to 400°F. Place chicken, breast side up, in large roasting pan; place reserved neck, heart, and gizzard alongside. Starting at neck end of chicken, slide fingers under skin to loosen, being careful to avoid tearing. Spread all but 1 tablespoon seasoned butter over breast meat and thigh meat under skin.Rub any butter remaining on fingers over outside of chicken. Sprinkle main cavity of chicken with salt and pepper; place all herb sprigs in cavity. Tie legs together loosely.
Step 3
Place onion wedges in large bowl. Melt remaining 1 tablespoon seasoned butter in small saucepan over low heat; pour over onion wedges and toss to coat. Arrange onions around chicken. Sprinkle onions and chicken with salt and pepper.
Step 4
Roast chicken and onions 30 minutes. Scatter garlic cloves around chicken; add 1/4 cup broth to roasting pan. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, basting occasionally with pan juices and adding more broth by 1/4 cupfuls as needed to maintain juices in roasting pan, about 1 hour 15 minutes.
Step 5
Remove roasting pan from oven. Tilt chicken, draining juices from cavity into pan. Transfer chicken, onions, and garlic to platter. Tent with foil to keep warm. Add 1/4 cup broth and wine to pan. Place over 2 burners and bring juices to boil, scraping up browned bits. Strain juices into bowl. Discard fat from top of juices.
Step 6
Cut meat from chicken (reserve 1 1/3 cups for tostadas). Serve, making tacos with warm tortillas, chicken, onions, garlic, and avocado. Drizzle tacos with pan juices.
Step 7
- Dried smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.
Nutrition Per Serving
Leave a Review
Reviews (20)
Back to TopMade this tonight with rave reviews. I did add more chipotle peppers since we like spice! Added some Mexican rice and it was fabulous.
krity
South Dakota
6/27/2016
This is our go-to chicken recipe when entertaining. You do it the day before, and there it is all you have to do is heat it up and get the fixings all laid out. It's perfect for buffets, it is scalable, I've used this meal for four as well as forty - it is perfect!
NadoMama
McLean, VA
7/31/2013
The microbiologist in me hates cooking meat, especially when I have to get my hands all up under the skin. This was worth it. Very tender and flavorful. I have rarely been so excited to eat leftovers.
amapes
Madison, WI
12/12/2012
This is one of the moistest chickens I have ever made and so delicious. This is definitely a keeper!
lmedley
5/9/2012
I cheated entirely with this recipe, but it still turned out GREAT! I used the butter as almost as written, but without the corriander, and substituted chipotle powder for the peppers as I did not have either on hand. I chopped the onion, 1 garlic clove, and colorful bell peppers. I diced 2 chicken breasts and sauteed all with a little bit of oil and the amazing Chipotle butter and tomato paste. I cooked them, covered for about 15-20 minutes, and served them in tortillas with cheddar cheese. Yummmmm........This recipe has the roots for greatness, regardless of how you make it. Next time, I will plan ahead and make the real thing.
Anonymous
Widnau, Switzerland
10/17/2011
Very good. The chicken is moist enough that it doesn't need to broth nor the gravy.
Anonymous
Monterey Hills, CA
9/17/2011
Incredibly tender! Will use the butter for fish next time it was so tasty. Added more broth and wine and used that after the chicken was done for soup base
pdumond98
5/5/2011
好吃!我不但是烤整鸡this recipe. I used 3 boneless, skinless chicken breasts. This was a hit. I foresee this being one of my favorite "go to" recipes in the summer when it's just too hot to turn the oven on.
SheilaKK
2/13/2011
Thank goodness Epicurious finally decided to put chipotle, chiles, tortillas and other Mexican ingredient recipes in its correct category - Mexican, not Spanish.
Anonymous
12/26/2010
Used bone-in chicken breasts and "roasted" it in the BBQ outside...it turned out very moist tasty. Paired it with the Poblano, Corn and Potato Gratin, with homemade salsa and guacamole! Have plenty of chicken leftovers for salads. Loved this!
ljf0625
Newbury Park, CA
9/26/2010
Wow, I made this last night. The sauce is fantastic. We used hand made (lard) flour tortillas and made wraps with the chicken and avocado. A little sour cream......delicious! I will use the chicken recipe again and serve with mashed potatoes.
glasswench
Bainbridge Island WA
6/11/2010
Delicious! Made with a store-bought rotisserie chx also, sauteeting onions then adding chx with the herbed butter. And I roasted garlic to smear in the tortilla before stuffing. Sublime flavors!
Anonymous
Boston, MA
4/29/2010
一个伟大的星期天烤鸡配方。不知道为什么other reviewers think it's too much trouble for tacos!!! Tacos are only as good as the ingredients that go in them. The gratin featured in the menu was a great side as well.
einerson
Hilliard Ohio
4/27/2010
The chicken was great. I agree with the other reviewers who said that it seemed like a lot of work just for shreaded chicken in tacos. I found that the taco components overpower the flavor a bit. Next time, I think I'll just roast the chicken and eat it as is. I also made the gratin, but wasn't a big fan of it. I also made the tostados later in the week and thought they turned out well...
Anonymous
Brookline, MA
4/24/2010
Made this last night. House smelled so good while this roasted. Thought it was a lot of work for the end product ~ shredded chicken. Everyone ate it but noone was terribly excited.
ebchapin
Medfield, MA
4/20/2010
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