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.
- 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
- 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 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.
Originally published as Roasted Lime Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p228
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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