Fiery Chili-Lime Roasted Chicken

>> Saturday, February 20, 2010

Inspired by Martha Stewart

1 (3-4 pounds) whole chicken 
2 tablespoons plus 1/2 teaspoons butter at room temperature
2 tablespoons fresh ginger, finely chopped
1-2 tablespoons green chili, finely chopped
1 tablespoon fresh lime juice
Salt and Pepper to taste
2 teaspoons ground coriander
2 yellow onions, thick sliced
1 fresh lime juice, cut into 8 wedges (optional)

Preheat oven to 425 degrees. In a small bowl, mash together 2 tablespoons of butter, ginger, green chili, lime juice, coriander, salt and pepper.  Set aside. Using fingers, gently loosen skin from chicken breasts.  With a small spoon, insert butter mixture evenly between skin and meat; pat skin back down.  Tie chicken legs together with kitchen twine; tuck wing tips underneath.  Rub chicken with remaining 1/2 teaspoon butter; season generously with salt and pepper.  On a rimmed baking sheet arrange onions in a single layer; place chicken on top.  Roast until chicken is well browned and an instant read thermometer inserted in a thigh (without touching bone) reads 180 degrees, 50-60 minute.  Transfer chicken to a cutting board and tent with oil; let rest 10 minutes.  On a baking sheet, stir onions together with pan juices.  Carve chicken; serve with onion and lime wedges(optional).  Enjoy!

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