Roasted Chicken with Chile, Cilantro, and Lime

This chicken is great—really, really great. Rex and I make it all the time, and we especially love the onions (we frequently include other veggies on the pan as well), like sweet potatoes, carrots, garlic, and potatoes. It’s worth the effort and the leftover bone makes a great chicken broth.

Roasted Chicken with Ginger, Chile, and Lime

2 T +  t. butter at room temperature
1 shallot, finely chopped (about 2 T)
1 piece fresh ginger, peeled and finely chopped (about 2 T.)
1 T. finely chopped pickled jalapeno chile
1 T. fresh lime juice
2 t. ground coriander
coarse salt and ground pepper
1 whole chicken (3  lbs.)
2 large onions, thickly sliced
1 lime, cut into 8 wedges, for serving (optional)

Make the ginger-chile butter by mashing together 2 T. butter, shallot, ginger, jalapeno, lime juice, coriander, 1 t. salt, and  t. pepper. Set aside.

Preheat oven to 425º. Using fingers, gently loosen skin from chicken breasts. Rub butter mixture evenly between skin and meat; pat skin back down. Tie chicken legs together with cotton kitchen twine; tuck wing tips underneath. Rub chicken with remaining  t. butter; season generously with salt and pepper. On a rimmed baking sheet, arrange onions in a single layer; place chicken on top.

Roast until chicken is well browned and an instant-read thermometer inserted in a thigh reads 175º, 50-60 minutes. Transfer chicken to a cutting board, and tent with foil; let rest 10 minutes (the temperature will rise by about 5 º).

On baking sheet, stir onions together with pan juices. Carve chicken; serve with onions and if desired, lime wedges.
Serves 4


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