Roasted Lime Chicken
TOTAL TIME: Prep: 20 min. + marinating Bake: 2 hours + standing
YIELD: 10 servings.
The subtle citrus flavor infused throughout this moist and baked lime 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. —Kathy Lewis-Martinez, Spring Valley, California
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
-
1.
Combine the first 9 ingredients in a small bowl. Cover and refrigerate 1/4 cup marinade; pour remaining marinade into a large shallow dish. Add the chicken and turn to coat. Refrigerate for at least 4 hours.
-
2.
Drain chicken, discarding 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.
-
3.
Bake at 350° for 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 170°-175°. Cover loosely with foil if chicken browns too quickly. Let stand 15 minutes before carving.
Nutrition Facts
5 ounces cooked chicken: 341 calories, 19g fat (5g saturated fat), 108mg cholesterol, 629mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 35g protein.
© 2024 RDA Enthusiast Brands, LLC