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Roasted Lime Chicken

 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


  • 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

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.
Nutritional 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.