Chipotle-Lime Roast Chicken with Tomatillo Sauce

Ingredients

• 2 teaspoons butter softened
• 4.5 ounce chiles green undrained chopped canned
• 1 teaspoon chipotle chile powder 
• 0.3 cup cilantro leaves fresh chopped
• 4  garlic cloves divided minced
• 0.5 teaspoon ground cumin 
• 1 tablespoon juice of lime fresh
• 1 teaspoon lime rind grated
• 1 medium onion quartered
• 3.8 pound roasting chickens whole
• 0.8 teaspoon salt divided
• 8 ounces tomatillos 

Equipment

• food processor
• bowl
• frying pan
• oven
• roasting pan
• kitchen thermometer
• kitchen twine

Directions

1. Preheat oven to 37
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.
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.
4. Place chicken, breast side up, on a rack coated with cooking spray; place rack in roasting pan.
5. Discard husks and stems from tomatillos; cut into quarters. Arrange tomatillos and onion evenly around chicken.
6. Bake at 375 for 40 minutes.
7. Increase oven temperature to 450, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 17
8. Remove chicken from pan; let stand 15 minutes.
9. Place tomatillos and onion in a food processor.
10. Add remaining 1/4 teaspoon salt, remaining 3 garlic cloves, cilantro, juice, and chiles; process until smooth.
11. Remove skin from chicken; discard. Carve chicken, and serve with sauce.
12. Sprinkle with cilantro, if desired.