Latin Mayo Roasted Chicken

This post is sponsored by Sedano’s. The opinions and text are all mine.

Crisp and juicy, roasted to perfection, this amazing Latin Mayo Roasted Chicken is super easy to make and will become a staple in your home

Latin Mayo Roasted Chicken

If you’ve never roasted a whole chicken 🐓 because you find it hard and intimidating, I recommend you try this recipe. Not only is it very easy to follow, but the flavor and juiciness will give you the confidence to do it every week.

Mayonnaise helps to lock in the juices while giving you the most delicious crispy skin. It is sooo good!

Serve with your favorite side dishes: mine are rice and black beans. The chicken is roasted with peppers and onions on the bottom, and the chicken juices mixed with the adobo give the most delicious flavor. 

During quarantine months, my friend Daniela texted this awesome chicken dish to our gourmet dinner WhatsApp group. It was a copycat recipe from a famous rotisserie restaurant in Caracas, Venezuela where we all grew up. 

The poultry was brined overnight, drained, then covered in a delicious adobo and roasted. 

I made it a few times and loved it. Although I felt the brining was surely unnecessary if you’re using mayo. 

The recipe below is the tweaked version of that recipe. Adding the mayonnaise made it 10000 times better since it coats the whole chicken, creating an amazing crust while the rest of the ingredients provide the Latin flavor. And no worries, most of the ingredients can be found in your pantry. 

To start, dry your chicken with paper towels, including the inside cavity. Season the chicken with salt and pepper.

We cover the bottom of the roasting pan with onion and peppers. I added more after taking this picture

We fill the chicken cavity with peppers, lemons, cilantro, and onion 

For the adobo, we throw everything in the blender: mayonnaise, lime juice, pepper, garlic, onion, cumin, salt, and cilantro. 

Then we reserve a cup of the adobo aside and the rest we use it to drench our chicken and spread it all over, including the cavity.

I tie the legs to ensure even roasting. 

Now decision time: do we bake it now? in 2 hours? overnight? – That’s entirely up to you. If you’re in a rush bake it now. I did, and it turned out amazing. 

Want to add some more Latin flair to your meals? Then shop at Sedano’s!

Sedano’s Supermarkets have a rich history whose goal has always been to provide their customers with Latin products that bring back the flavor of their homeland. In my case, Venezuela.

I used Hellmann’s Mayonnaise, Real taste, less waste. Packaged in 100% recycled bottles. 

I hope you can try this delicious Latin Mayo Roasted Chicken at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.

5 from 1 vote

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Latin Mayo Roasted Chicken

Prep Time

20 mins

Cook Time

1 hr 15 mins

Resting Time

15 mins

Total Time

1 hr 50 mins

 

Crisp and juicy, roasted to perfection, this amazing Latin Mayo Roasted Chicken is super easy to make and will become a staple in your home

Course: Main Course

Cuisine: Latin

Keyword: baked chicken, roasted chicken, whole chicken

Servings: 6

Calories: 136 kcal

Author: Tiffany bendayan

Ingredients

For Chicken

• 1 4-5 lb Whole Chicken clean
• 1 Lime
• 3 Red Peppers
• 2 Medium Onions
• 1/4 cup Cilantro
• Salt

For Adobo

• 1 cup Hellmann's Mayonnaise
• 1/2 Red Pepper
• 1/2 Onion
• Juice of 1 lime
• 4 Garlic Cloves
• 1/4 cup Cilantro
• Salt + Pepper

Instructions

For Adobo

1. Place all the ingredients in a blender and blend until smooth. Reserve 1 cup of the adobo aside

For Chicken

1. Preheat oven to 375 degrees F

2. Pat the chicken dry with paper towels all over, including the cavity

3. Tie the legs together with string

4. Season generously with salt inside and out

5. Chop the peppers and onions in big pieces

6. Fill the chicken cavity with lime halves, pepper, onion and cilantro

7. In a roasting pan, scatter the rest of the pepper and onion pieces. Place the chicken on top

8. Cover the entire chicken with the adobo

9. Bake for 50-55 minutes. If the chicken is browning too quickly, cover with foil

10. Add the cup of reserved adobo and roast for 15 more minutes. Chicken is ready when juices run clear or an instant-read thermometer inserted into the thickest part of the breast or thigh registers 165°F

11. Remove for oven and let it rest for 15 minutes before carving

12. Enjoy!

Recipe Notes

 You can place the adobo on the chicken and let it marinate 1-3 hours or overnight and roast. 

Nutrition Facts

Latin Mayo Roasted Chicken

Amount Per Serving

Calories 136 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Cholesterol 6mg2%

Sodium 284mg12%

Potassium 244mg7%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 6g7%

Protein 2g4%

Vitamin A 2290IU46%

Vitamin C 96mg116%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.