Roasted Chicken with Ginger, Chile, and Lime Recipe

Roasted Chicken with Ginger, Chile, and Lime Recipe

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.

Preparation: 30 minutes
Cooking: 1 hour
Total: 1 hour 30 minutes

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:

  1. In a small bowl, using a spoon, mash together 2 tablespoons butter, shallot, ginger, jalapeno, lime juice, coriander, salt, and pepper. Set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Transfer chicken to a cutting board and tent with oil; let rest 10 minutes (the temperature will rise by about 5 degrees).

  6. 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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