How To Make Roasted Chicken with Ginger, Chile, and Lime
The intensely delicious flavors in this roasted chicken come from the ginger and chili-infused butter that is placed on the chicken before cooking.
Serves:
Ingredients
- 2tbspbutter,(plus ½ tsp)
- 1shallot
- 1pcfresh ginger,(2 inches long)
- 1tbspjalapeno chile,finely chopped, pickled
- 1tbspfresh lime juice
- 2tspground coriander
- coarse salt and ground pepper
- 1wholechicken
- 2largeonions
- 1lime
Instructions
Ginger-Chili Butter:
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In a small bowl, using a spoon, mash together 2 tablespoons butter, shallot, ginger, jalapeno, lime juice, coriander, salt, and pepper. Set aside.
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Preheat oven to 425 degrees F. Using fingers, gently loosen skin from chicken breasts. With a small spoon, insert butter mixture evenly between skin and meat; pat skin back down.
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Tie chicken legs together with cotton kitchen twine; tuck wing tips underneath. Rub chicken with remaining butter; season generously with salt and pepper. On a rimmed baking sheet, arrange onions in a single layer; place chicken on top.
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Roast for 50 to 60 minutes, until chicken is well browned and an instant-read thermometer inserted in a thigh (without touching bone) reads 175 degrees F.
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Transfer chicken to a cutting board and tent with oil; let rest 10 minutes (the temperature will rise by about 5 degrees).
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On baking sheet, stir onions together with pan juices. Carve chicken; serve with onions and, if desired, lime wedges.
Nutrition
- Calories: 751.81kcal
- Fat: 51.30g
- Saturated Fat: 16.65g
- Trans Fat: 0.52g
- Monounsaturated Fat: 20.37g
- Polyunsaturated Fat: 9.97g
- Carbohydrates: 13.65g
- Fiber: 3.05g
- Sugar: 4.83g
- Protein: 57.51g
- Cholesterol: 240.26mg
- Sodium: 987.87mg
- Calcium: 76.74mg
- Potassium: 796.65mg
- Iron: 3.44mg
- Vitamin A: 173.08µg
- Vitamin C: 19.61mg
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