Recipe Ingredients
- 1 (6 pound) whole chicken
- 1 1/2 cups Plugrá® Unsalted Butter, room temperature
- 1/4 small red onion, minced
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1 lime, juiced and zested, plus lime wedges, for serving
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 4 cups cooked long-grain white rice, for serving
Recipe Directions
- Pat chicken dry with paper towels on a clean cutting board. Using a sharp knife or kitchen shears, cut down both sides of the backbone to remove. Place chicken, breast-side-up, on cutting board. Firmly press on chicken breast to crack the breastbone and flatten the rib cage.
- Preheat oven to 400°F and line a rimmed baking sheet with a wire rack. Combine butter, onion, cilantro, lime juice, lime zest, 1 teaspoon salt and 1/2 teaspoon pepper together in medium bowl. Rub half the butter mixture over chicken and under skin. Season chicken with remaining salt and pepper.
- Roast chicken, skin-side-up, until golden-brown and internal temperature reaches 165°F, about 45 minutes to 1 hour. Let rest before serving.
- Garnish chicken with additional cilantro. Serve with remaining cilantro-lime butter, lime wedges and rice.
