Roasted Chile-Lime Chicken
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2270 g
Chicken5 medium
Garlic Cloves (finely chopped)2 tbsps
Lime Juice (freshly squeezed)5 tsps
Kosher Salt1 tbsp
Vegetable OilDirections:
1
Heat oven to 400 degrees F and arrange a rack in the middle
2
Pat chicken dry with paper towels
3
Remove necks and any innards from the cavities and discard
4
To spatchcock, use a sharp pair of poultry shears or kitchen scissors to cut along the backbone; remove and discard
5
Place chicken, breast-side up, and press down to flatten it to it is lying completely flat
6
Combine remaining ingredients in a small bowl and mix until evenly combined
7
Season and adjust flavor as desired
8
Loosen the skin from the breast and legs of the chicken and, using your clean hands, spread 1/2 of the mixture underneath
9
Rub the remaining mixture all over the outside of the chicken
10
Set aside while oven heats up, at least 20 minutes
11
Lay chicken in a roasting pan or baking dish fitted with a rack and roast until cooked an instant read thermometer inserted into the thigh registers 165 degrees F, about 50 to 60 minutes; let sit at least 10 minutes before carving
12
Serve with pan juices