Mexican Roasted Chicken with Mango Salsa

Ingredients

• 4 pounds chicken, whole, guts removed, rinsed and patted dry
• 1 medium lime, zested
• ½ medium lime juice, fresh squeezed
• 1 tablespoon chili powder
• 1 teaspoon cinnamon
• 1 tablespoon cocoa powder
• ½ tablespoon garlic powder
• 1 teaspoon cumin
• ½ teaspoon chipotle powder
• 2 tablespoons olive oil
• 12 ounces beer

Instructions

1. Preheat oven to 350. Cover a cookie sheet with foil, and top with a baking rack. Place the oven rack on the lower 1/3rd of the oven.
2. Combine ingredients, except chicken, in a medium bowl.
3. Loosen the skin on the breast and take some of the seasoning mixture and spread under the skin onto the breast. Spread the rest of the seasoning over the whole bird and place breast side up on the rack.
4. Pour 1/4 of the bottle of beer on the top, then roast chicken until a meat thermometer reaches 165 degrees. basting with beer every twenty minutes. Then allow to rest for 20 minutes until the temperature reaches 170 degrees. This takes approximately 20 minutes per pound.

Mango Salsa:

• 2 large mangoes, chopped
• ½ cup red onion, chopped
• 2 large avocado, chopped
• ½ cup roasted red peppers, chopped
• 1 small lime juice, freshly squeezed
• ½ cup cilantro, fresh chopped