1 3-4lb whole roaster chix
2tsp butter softened
1 tsp each of chipotle chile powder and grated lime rind
3/4 tsp salt divided
1/2 tsp cumin
4 cloves of garlic minced and divided

8oz fresh tomatillos
1 onion quartered
1/4 cup fresh chopped cilantro (more if you loveeeeeee)
juice of one lime
1-- 4.5oz can chopped green chiles, undrained
more chopped fresh cilantro

heat oven to 375 degrees
rinse whole chix and then gently lift skin away from breast and drumsticks
combine butter, chile powder, rind, 1/2 tsp salt, cumin and 1 garlic clove.
take this mixture and gently rub the meat underneath the skin.

Discard husks and stems from tomatillos; cut into quarters. Arrange tomatillos and onion evenly around chicken. Bake at 375° for 40 minutes.

Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Remove chicken from pan; let stand 15 minutes.

Place tomatillos and onion in a food processor. Add remaining 1/4 teaspoon salt, remaining 3 garlic cloves, cilantro, juice, and chiles; process until smooth.

Carve chix, serve with sauce on top.
Depending on hunger level, makes about 3-4 meals.

Sounds awesome. In your opinion would some chopped fresh green chili's work instead of the canned ones? (they are what I have on hand...)or do the canned make the sauces texture better?

Fresh ones will have lots more water in them so will probably make the sauce runny when you blend it.

Thanks for your input. I'll probably pick up some canned ones tommorrow then.

if i were you, i'd take the fresh ones, roast them, peel the skin off and then blend them into the sauce!

(put them on a grill or under a broiler and burn the skin)

I bet that would work really well pg....hmm...