LEMON-LIME CHICKEN
I've served this main dish numerous times for dinner guests and have received many compliments. In fact, every time I make it for my husband, he'll comment, "This is the best chicken I've ever had."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place chicken in a shallow glass dish. Combine remaining ingredients; pour over chicken. Cover and refrigerate at least 4 hours or overnight. Drain, discarding marinade. Grill chicken over medium-hot heat, turning once, until juices run clear, about 15-18 minutes.
Nutrition Facts :
ROASTED LIME CHICKEN
The subtle citrus flavor infused throughout this moist and baked lime chicken makes it a frequent request for family dinners. It's the ideal way to use fresh herbs such as rosemary, sage, thyme and parsley. -Kathy Lewis-Martinez, Spring Valley, California
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Combine the first 9 ingredients in a small bowl. Cover and refrigerate 1/4 cup marinade; pour remaining marinade into a large shallow dish. Add the chicken and turn to coat. Refrigerate for at least 4 hours., Drain chicken, discarding marinade. Place lime wedges inside the cavity. Tuck wings under chicken; tie drumsticks together. Place chicken breast-side up on a rack in a shallow roasting pan. Brush reserved marinade over chicken., Bake at 350° for 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 165°. Cover loosely with foil if chicken browns too quickly. Let stand 15 minutes before carving.
Nutrition Facts : Calories 341 calories, Fat 19g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 629mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
LEMON-LIME CHICKEN
Provided by Mink (adapted from Ina Garten's)
Categories Chicken
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Warm ¼ cup of olive oil in a small sauce pan over medium-low heat, add minced garlic (about 9 cloves) and cook for just 1 minute, be careful not to burn the garlic.
- Off the heat, add ⅓ cup of dry white wine, the zest of 1 lemon and 1 lime, the juice of ½ lemon and ½ lime, 1½ teaspoon of dried oregano, and 1 teaspoon of salt and pour into 8 x 8 inch baking dish (or use 9 x 12 if your chicken pieces are big).
- Pat the chicken dry and place them skin side up over the sauce. Brush the chicken with olive oil and sprinkle them with salt and pepper. Cut ½ lemon and ½ lime into wedges and tuck it among the pieces of chicken. Place springs of thyme on top of the chicken.
- Bake for 30-40 minutes, depending on the size of the chicken, until the chicken is done and the skin is lightly browned. You can also put it under the broiler for 2 minutes, if the chicken isn't brown enough.
- Cover the pan with foil and allow to rest for 10 minutes. Serve hot with the pan juices.
ROAST LIME CHICKEN
Make and share this Roast Lime Chicken recipe from Food.com.
Provided by Sackville
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Joint the chicken legs and slash the skin of each piece of chicken a couple times, so the marinade can be easily absorbed.
- Mix the juice of one lime together with the vinegar and olive oil.
- Smear this over the chicken and leave for up to 30 minutes, turning a couple times.
- Place the chicken in a lightly oiled dish and pour over the marinade.
- Bake at 400F or 200C for 30-40 minutes, basting occasionally.
- Turn once, halfway through.
- During the last 10 minutes of cooking, halve the two remaining limes and arrange them around the chicken.
Nutrition Facts : Calories 390.6, Fat 27.1, SaturatedFat 6.6, Cholesterol 138.6, Sodium 134, Carbohydrate 6, Fiber 1.4, Sugar 1.4, Protein 30.7
LEMON-LIME ROAST CHICKEN
Chicken legs get a rubdown in spiced brown sugar before baking under a coat of lemon juice and lime vinaigrette. Sound luxurious? Try the taste.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425ºF.
- Mix paprika, curry powder and sugar; rub onto chicken. Place chicken, onions and garlic in roasting pan sprayed with cooking spray.
- Squeeze juice from lemon and mix with dressing; pour over chicken. Add lemon halves to pan.
- Bake chicken 35 to 40 min. or until done (165ºF).
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 100 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
SKILLET-ROASTED LEMON CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
- Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
HONEY-LIME ROAST CHICKEN
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Strip the thyme leaves from the stems; combine the leaves and stems with the lime juice, garlic, jalapenos, olive oil, honey and 1 teaspoon salt in a large bowl. Add the chicken and turn to coat. Cover and marinate 30 minutes to 1 hour at room temperature.
- Position a rack in the upper third of the oven; preheat to 425 degrees F. Put the chicken, skin-side up, on a foil-lined rimmed baking sheet and tuck the wing tips underneath. Pour the marinade on top, season with salt and dot with the butter.
- Roast the chicken, basting with the pan juices halfway through, until the skin is amber and a thermometer inserted into the thigh registers 160 degrees F, about 45 minutes. Transfer to a platter and top with the pan juices.
ROASTED BEER BUTT LIME CHICKEN
Once I heard of beer butt chicken, I had to find the perfect version of it and try it. After reviewing multiple recipes, I finally put together my own version of it. It turned out AMAZING. Great flavor and so tender. Normally, I won't eat baked chicken without gravy, but this is the exception.
Provided by Silver Hamlin
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h10m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Rinse the chicken, inside and out, and pat skin dry with paper towels.
- Squeeze juice from lime halves over the outside of the chicken and place the squeezed halves in the cavity. Sprinkle cavity with minced garlic. Stir salt, black pepper, and rosemary in a small bowl and season the outside of the chicken with the mixture.
- Place chicken upright in a roasting pan, with the beer can inserted into the cavity far enough so the chicken doesn't fall over. Place the onion into the neck cavity to block steam from escaping. Pour water into the bottom of the pan.
- Roast the chicken upright in the preheated oven until sizzling and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), 1 1/2 to 2 hours. Baste occasionally with pan drippings. Let chicken cool for about 10 minutes before serving.
Nutrition Facts : Calories 512.8 calories, Carbohydrate 4.7 g, Cholesterol 227.5 mg, Fat 19.1 g, Fiber 1 g, Protein 74.4 g, SaturatedFat 5.3 g, Sodium 572.6 mg, Sugar 0.6 g
EASY HONEY & LIME ROAST CHICKEN
A beginners recipe for roast chicken. The glaze gives it a subtle honey & lime flavour. I also do my turkey at Christmas like this.
Provided by -Sylvie-
Categories Whole Chicken
Time 15m
Yield 1 chicken
Number Of Ingredients 9
Steps:
- Preheat your oven to 200°C/400°F/Gas 6.
- Rinse your chicken well, inside and out and dry thoroughly with a paper towel.
- Stuff the cavity with the quartered lime, onion and the garlic.
- Rub the olive oil all over the chicken and season with salt and pepper.
- Place the chicken in a roasting tin and place in the middle of your preheated oven.
- Roasting time depends on size of chicken.
- Roast for 20 mins per lb plus an extra 20 minutes for the whole chicken (example: 4 lb chicken: 4x20+20=1hr40mins).
- Using the juices from the roasting tin, baste the chicken every 30 mins to stop it from drying out.
- While the chicken is roasting mix the lime juice, honey and parika in a small bowl.
- 30 mins before your chicken will be done take it out of the oven and brush with the lime& honey glaze.
- Return to the oven to finish roasting, at the end of the roasting time make sure all juices run clear by inserting a skewer into the thickest part of the thigh.
Nutrition Facts : Calories 1311.7, Fat 82.4, SaturatedFat 21.5, Cholesterol 340.2, Sodium 328.7, Carbohydrate 58, Fiber 4.9, Sugar 41, Protein 87.2
GARLIC LIME ROASTED CHICKEN DRUMSTICKS
Easy but tasty oven-baked drumsticks sure to please even the pickiest of eaters. An overnight marinade makes this chicken practically fall off the bone. If you don't have time to make this ahead, you could make it in 30 minutes. Enjoy!
Provided by Lizeth Gonzalez-Stewart
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 3h15m
Yield 10
Number Of Ingredients 9
Steps:
- Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
- Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Let chicken come to room temperature, about 25 minutes. Arrange on the baking sheet.
- Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more.
- Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 1.4 g, Cholesterol 76 mg, Fat 10.1 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 2 g, Sodium 81.1 mg, Sugar 0.4 g
LEMON ROASTED CHICKEN
Provided by Molly O'Neill
Categories dinner, weekday, roasts, main course
Time 2h
Yield Four servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees. Using a vegetable peeler, remove the zest from 1 lemon in long, thin strips. Loosen the skin over the chicken breasts and place the zest between the skin and the meat. Cut all the lemons in half lengthwise and then across into 3/4-inch-thick slices. Squeeze the juice from 1 of the slices over the skin of the chicken.
- Season with salt and pepper. Stuff half of the lemon slices and half of the onions into the cavity of the chicken. Place the rest in the center of a roasting pan and place the chicken on top of them. Roast for 15 minutes. Lower oven temperature to 375 degrees. Continue roasting until the juices run clear when pricked with a fork in the thickest part of the leg, about 1 hour and 15 minutes longer. Let stand for 10 minutes. Carve, divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 786, UnsaturatedFat 33 grams, Carbohydrate 11 grams, Fat 53 grams, Fiber 3 grams, Protein 66 grams, SaturatedFat 15 grams, Sodium 716 milligrams, Sugar 3 grams, TransFat 0 grams
STICKY LIME ROAST CHICKEN
A dish for relaxed dinner parties, easy and different
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Squeeze all the limes into a bowl and pop the lime halves into the chicken cavity with the whole garlic, half the chilli, half the ginger and the coriander stalks. Place the chicken in a roasting tin and roast for 1 hr.
- While the chicken is roasting, make a sticky glaze. Add the remaining garlic, chilli, ginger, brown sugar and fish sauce to the lime juice and use a hand blender or small blender to blitz until smooth. Transfer to a small pan and reduce until thick enough to coat the chicken.
- When the chicken has been cooking for 1 hr, tip some water into the bottom of the tin. Pour half the glaze over the chicken and continue to roast for 45 mins more, covering with foil if it starts to brown too quickly. When cooked, leave to the side to rest.
- Pour the juices from the roasting tray, discarding the fat, into the rest of the glaze and pour into a small pan. Simmer over a low heat and taste, adding more sugar or fish sauce if it needs it. Serve the chicken with the cucumber, spring onions and coriander around it and the gravy on the side.
Nutrition Facts : Calories 557 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Protein 64 grams protein, Sodium 1.22 milligram of sodium
ROAST CHICKEN WITH LEMON
Steps:
- Working carefully to prevent tearing, loosen the skin over as much of the chicken as possible by slipping your hand under it. Rub the chicken flesh lightly with salt, and slide the herbs under the skin. (You should be able to see them through the skin.)
- Place all the lemon in the chicken's cavity, and cover the chicken in plastic wrap or foil. Refrigerate overnight.
- Heat oven to 400 degrees. Lightly coat the bottom of a roasting pan with olive oil. Unwrap the chicken and place it breast side up in the pan, surrounded by any vegetables to be roasted. Drizzle the vegetables with oil, turning them to coat well. Roast for 20 minutes, then baste the chicken and vegetables with pan juices. If there are no juices, add 1/4 cup water to the pan, scraping the bottom, and baste.
- Reduce temperature to 325 degrees. Continue basting every 10 to 15 minutes until the juices run clear when the chicken is pierced at the thigh, about 20 minutes to a pound. Roast vegetables until browned and caramelized, removing when cooked to taste.
- Transfer the chicken to a platter and keep warm. Remove the lemon from the cavity and place in the roasting pan, mashing it a bit to release the juices. Place pan on low heat and add the chicken stock, scraping the bottom of the pan. Carve the chicken, adding any juices to the pan. Pour the hot juices into a pitcher or gravy boat. Serve the chicken and vegetables, passing the juices separately.
More about "lemon lime roast chicken recipes"
RESTAURANT-STYLE ROAST CHICKEN CURRY RECIPE | LEMON AND LIME …
From youtube.com
ROAST CHICKEN WITH LEMON AND GARLIC RECIPE | BON APPéTIT
From bonappetit.com
LEMON-ROASTED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
LEMON GARLIC ROAST CHICKEN - CAFE DELITES
From cafedelites.com
LEMON ROASTED CHICKEN | CHICKEN.CA
From chicken.ca
LEMONY LIME SLOW COOKED CHICKEN | CHICKEN.CA
From chicken.ca
THAI LIME ROAST CHICKEN WITH CHILI RECIPE - THE SPRUCE EATS
From thespruceeats.com
CITRUS ROAST CHICKEN RECIPE | GARLIC LEMON ROAST CHICKEN
From thekittchen.com
ROAST CHICKEN WITH LEMON AND GARLIC - GARLIC AND LIME
From garlicandlime.com
LEMON ROAST CHICKEN - JAMIE OLIVER RECIPES
From jamieoliver.com
THE SUNDAY ROASTER: LEMON & LIME ROAST CHICKEN - BLOGGER
From thesundayroaster.blogspot.com
GRILLED LIME CHICKEN WITH CILANTRO AND LEMON - TASTY OVEN
From tastyoven.com
ROASTED LEMON GARLIC CHICKEN - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
LEMON HERB ROASTED CHICKEN - DAMN DELICIOUS
From damndelicious.net
SIMPLE ROAST CHICKEN WITH GARLIC AND LEMON - JUST A TASTE
From justataste.com
LEMON ROASTED CHICKEN | SAVE-ON-FOODS
From saveonfoods.com
LEMON GARLIC SLOW COOKER ROAST CHICKEN - RECIPETIN EATS
From recipetineats.com
RROASTED CHICKEN WITH LEMON AND SHALLOTS - BUTTER & BAGGAGE
From butterandbaggage.com
ROASTED LEMON CHICKEN {POLLO AL LIMONE} - WHAT A GIRL EATS
From whatagirleats.com
ROASTED CHICKEN LEGS WITH LIME - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
ROAST CHICKEN WITH CITRUS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
EASY LEMON ROASTED CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
ROASTED CHICKEN WITH LEMON AND THYME RECIPE - MAKING LEMONADE
From makinglemonadeblog.com
DUTCH OVEN ROAST CHICKEN WITH LEMON, LIME, AND ROSEMARY
From thedutchovenchef.com
LEMON GARLIC ROASTED CHICKEN DRUMSTICKS - YELLOW BLISS ROAD
From yellowblissroad.com
ROAST CHICKEN WITH LEMON RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
LEMON LIME CHICKEN TACOS RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON CHICKEN IN DUTCH OVEN - THERESCIPES.INFO
From therecipes.info
ROASTED LIME HERB CHICKEN RECIPE - TABLESPOON.COM
From tablespoon.com
CRISPY LEMON CHICKEN - CAFE DELITES
From cafedelites.com
LEMON LIME HERB PALEO OVEN ROASTED CHICKEN
From sabrinassinlesssecrets.com
ROASTED LEMONGRASS CHICKEN THIGHS - THE WOKS OF LIFE
From thewoksoflife.com
PERFECT LEMON ROAST CHICKEN - A SOUTHERN SOUL
From asouthernsoul.com
LEMON GARLIC ROAST CHICKEN [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
WHOLE ROAST CHICKEN (LEMON GARLIC ROASTED CHICKEN)
From easychickenrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love