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Roasted Lime Chicken

The subtle lime flavor infused throughout this moist and juicy roasted chicken makes it a frequent request for family dinners. It's the ideal way to use fresh herbs such as rosemary, sage, thyme and parsley.

6 ServingsPrep: 20 min. + marinating Bake: 2 hours + standing

Ingredients

1/2 cup Dijon mustard
1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 teaspoon white pepper
1 teaspoon ground nutmeg
1 roasting chicken (6 to 7 pounds)
4 medium limes, cut into wedges

Directions

Combine the first nine ingredients in a small bowl. Cover and
refrigerate 1/4 cup marinade; pour remaining marinade into a
2-gallon resealable plastic bag. Add the chicken; seal bag and turn
to coat. Refrigerate for at least 4 hours.
Drain chicken and discard marinade. Place lime wedges inside the
cavity. Tuck wings under chicken; tie drumsticks together. Place
chicken breast side up on a rack in a shallow roasting pan. Brush
reserved marinade over chicken.
Bake at 350° for 2 to 2-1/2 hours or until a thermometer inserted

2 of 2

Roasted Lime Chicken (continued)

Directions (continued)

in thigh reads 180°, basting occasionally with pan juices. Cover
loosely with foil if chicken browns too quickly. Let stand for 15
minutes before carving. Yield: 6 servings.

Nutrition Facts: 5 ounces equals 425 calories, 24 g fat (7 g saturated fat), 134 mg cholesterol, 785 mg sodium, 7 g carbohydrate, 1 g fiber, 43 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.