Roasted Lime Chicken Recipe

5 6 8
Roasted Lime Chicken Recipe
Roasted Lime Chicken Recipe photo by Taste of Home
Publisher Photo

Roasted Lime Chicken Recipe

Read Reviews
5 6 8
Publisher Photo
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. —Kathy Lewis-Martinez, Spring Valley, California
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 2 hours + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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

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.

  • 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
  1. 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.
  2. 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.
  3. 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

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Reviews forRoasted Lime Chicken

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MY REVIEW
justmbeth User ID: 1196484 182465
Reviewed Nov. 17, 2014

"This was very good and moist. Skin did brown quickly so had to use the foil as suggested. I was only able to fit about 3 1/2 limes in the cavity but my chicken was only about 5 lbs."

MY REVIEW
tinabush User ID: 7207744 182464
Reviewed Apr. 1, 2013

"We love all the flavor the lime, honey and herbs give to this chicken. You won't be disappointed."

MY REVIEW
LCluvsit User ID: 7145233 149209
Reviewed Feb. 20, 2013

"Great flavor and super easy to make! I served it with extra slices of lime. I would recommend this!"

MY REVIEW
sswimmomm User ID: 867571 109262
Reviewed Jan. 27, 2013

"I confess I didn't even have time to marinate the chicken and the recipe still came out great- I rubbed the marinade in under the skin on top of the skin and placed citrus slices under the skin poured the remainder in the cavity - used the drippings for gravy too was worried the citrus in the gravy would be a turn off but everyone liked the gravy."

MY REVIEW
hallkm02 User ID: 5227810 193003
Reviewed Jan. 21, 2013

"I did this for a large family meal and everyone loved it."

MY REVIEW
texasja7 User ID: 5413796 115690
Reviewed Jan. 13, 2013

"We halved the recipe for use with a Cornish Game Hen and grilled the hen on an Alder plank for just over an hour. Skin a bit dark. The meat was delicious with the herb, lime and a slightly smokey taste. We would definitely make this juicy, delicious recipe again. Thank you"

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