Roasted Lime Garlic Chicken
Chicken, lime and garlic are the perfect combination. This recipe is a one-pot dish that makes cooking dinner fun.
Marinade for chicken:
- ¼ cup extra virgin olive oil
- 3 Tbsp kosher salt
- 9 medium garlic cloves, roughly chopped (peeled of course)
- 1 ½ Tbsp ground black pepper
- 2 Tbsp ground cumin
- 1 ½ tsp sugar
- 1 Tbsp smoked paprika
- 1 ½ tsp dried oregano
- 1 Tbsp lime zest
- ½ cup fresh lime juice
- 2 ¼ tsp minced Serrano chilis
Process marinade ingredients in a food processor until mixed (10 to 20 seconds).
Use your fingers or the handle of a wooden spoon, and gently loosen chicken skin. Try not to tear it. Rub half the marinade beneath the chicken skin. Then, rub the rest of the marinade on the exterior surface of the chicken. Tuck the wingtips under the chicken and tie the legs.
Place chicken in a sealable plastic bag and refrigerate for at least six hours (up to 24 hours if you can).
Preheat oven to 375°F. Remove chicken from refrigerator 10 minutes prior to cooking.
Place chicken in a roasting pan and pour marinade from the plastic bag all over it. Roast the chicken for 1 hour and 20 minutes or until the internal temperature is 170°F in the thickest part of the beast meat or until all juices run clear.
Dip or Seasoned Mayonnaise
Read the label of the mayonnaise jar. You need to look for white or distilled vinegar, thickeners, emulsifiers or stabilization agents – all of these may be wheat based. There is a gluten-free version of mayonnaise. Use this type or make your own (recipe can be found on the internet.)
- ¼ cup mayonnaise (gluten-free)
- ¼ cup sour cream
- 1 Tbsp minced yellow onion
- 1 Tbsp fresh lime juice
- 1 Tbsp chopped cilantro
- 1 garlic clove, minced
- 1 tsp yellow mustard
- ½ tsp kosher salt
As the chicken roasts, it's time to process the seasoned mayonnaise. Put all ingredients in a food processor until finely chopped. Place in a serving bowl and set aside.
Once chicken is roasted, remove it from the roasting pan. Let it rest for about 10 minutes.