Roasted Lime Chicken Recipes

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GARLIC LIME ROASTED CHICKEN DRUMSTICKS



Garlic Lime Roasted Chicken Drumsticks image

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

¼ cup olive oil
1 large lime, juiced, or more to taste
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
½ teaspoon ground black pepper
10 skinless chicken drumsticks

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

OVEN-ROASTED LIME CHICKEN



Oven-Roasted Lime Chicken image

Serve up a one-pan chicken and veggie dish with Oven-Roasted Lime Chicken. This lime chicken recipe has a zesty citrus aroma thanks to a lime vinaigrette.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 8 servings

Number Of Ingredients 7

1-1/2 lb. Yukon Gold potatoes (about 6)
2 red peppers, quartered
3/4 cup KRAFT Zesty Lime Vinaigrette Dressing
3 cloves garlic, minced
1 whole chicken (4 lb.), cut up
1 onion, cut into 8 wedges
2 Tbsp. fresh cilantro

Steps:

  • Heat oven to 425ºF.
  • Combine potatoes and peppers in large bowl. Mix dressing and garlic until blended. Pour half over vegetables; toss to evenly coat.
  • Place chicken in roasting pan sprayed with cooking spray; brush with remaining dressing mixture. Spoon vegetables around chicken.
  • Bake 1 hour or until chicken is done (165ºF) and vegetables are tender, reducing oven temperature to 350ºF after 30 min.
  • Transfer chicken and vegetables to platter; sprinkle with cilantro.

Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g

ROASTED LIME CHICKEN



Roasted Lime Chicken image

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

1/2 cup Dijon mustard
1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 teaspoon white pepper
1 teaspoon ground nutmeg
1 roasting chicken (6 to 7 pounds)
4 medium limes, cut into wedges

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.

EASY HONEY & LIME ROAST CHICKEN



Easy Honey & Lime Roast Chicken image

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

1 chicken
1 onion, quartered
3 garlic cloves, peeled
1 lime, quartered
1/2 lime, juice of
1 teaspoon paprika
2 tablespoons honey
1 tablespoon olive oil
salt and pepper, to taste

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

ROAST LIME CHICKEN



Roast Lime Chicken image

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

4 chicken legs or 8 chicken thighs
3 limes
1 tablespoon balsamic vinegar
2 tablespoons olive oil

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

HONEY-LIME ROAST CHICKEN



Honey-Lime Roast Chicken image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 9

1 small bunch fresh thyme
Juice of 2 limes
4 cloves garlic, smashed
3 jalapeno peppers, halved, seeded and thinly sliced
1/2 cup extra-virgin olive oil
2 tablespoons honey
Kosher salt
3 half chickens (about 1 1/2 pounds each)
3 tablespoons unsalted butter, cut into pieces

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 CHILE-LIME CHICKEN



Roasted Chile-Lime Chicken image

Provided by Aida Mollenkamp

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 7

1 (5 pound) chicken
5 medium serrano chiles, seeded and finely chopped
5 medium garlic cloves, finely chopped
2 tablespoons freshly squeezed lime juice
5 teaspoons kosher salt
1 tablespoon freshly grated lime zest
1 tablespoon vegetable oil

Steps:

  • Heat oven to 400 degrees F and arrange a rack in the middle. Pat chicken dry with paper towels. Remove necks and any innards from the cavities and discard.
  • To spatchcock, use a sharp pair of poultry shears or kitchen scissors to cut along the backbone; remove and discard. Place chicken, breast-side up, and press down to flatten it to it is lying completely flat.
  • Combine remaining ingredients in a small bowl and mix until evenly combined. Season and adjust flavor as desired. Loosen the skin from the breast and legs of the chicken and, using your clean hands, spread 1/2 of the mixture underneath. Rub the remaining mixture all over the outside of the chicken. Set aside while oven heats up, at least 20 minutes.
  • 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. Serve with pan juices.

ROASTED CHICKEN WITH GINGER, CHILE, AND LIME



Roasted Chicken with Ginger, Chile, and Lime image

Instead of being rubbed on the skin, spicy ginger-chile butter is spread under the skin, giving the roasted chicken a more intense flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h30m

Number Of Ingredients 10

2 tablespoons plus 1/2 teaspoon butter, at room temperature
1 shallot, finely chopped (about 2 tablespoons)
1 piece fresh ginger (2 inches long), peeled and finely chopped (about 2 tablespoons)
1 tablespoon finely chopped pickled jalapeno chile
1 tablespoon fresh lime juice
2 teaspoons ground coriander
Coarse salt and ground pepper
1 whole chicken (3 1/2 pounds)
2 large onions, thickly sliced
1 lime, cut into 8 wedges (optional)

Steps:

  • Make the ginger-chile butter: In a small bowl, using a spoon, mash together 2 tablespoons butter, shallot, ginger, jalapeno, lime juice, coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  • Preheat oven to 425 degrees. Using fingers, gently loosen skin from chicken breasts. With a small spoon, insert butter mixture evenly between skin and meat; pat skin back down. Tie chicken legs together with cotton kitchen twine; tuck wing tips underneath. Rub chicken with remaining 1/2 teaspoon butter; season generously with salt and pepper. On a rimmed baking sheet, arrange onions in a single layer; place chicken on top.
  • Roast until chicken is well browned and an instant-read thermometer inserted in a thigh (without touching bone) reads 175 degrees, 50 to 60 minutes. Transfer chicken to a cutting board and tent with oil; let rest 10 minutes (the temperature will rise by about 5 degrees).
  • On baking sheet, stir onions together with pan juices. Carve chicken; serve with onions and, if desired, lime wedges.

Nutrition Facts : Calories 557 g, Fat 34 g, Fiber 1 g, Protein 50 g

ROASTED BEER BUTT LIME CHICKEN



Roasted Beer Butt Lime Chicken image

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

1 (5 pound) whole chicken
1 ½ limes, halved
1 clove garlic, minced
¾ teaspoon salt
1 ½ teaspoons ground black pepper
1 ½ teaspoons dried rosemary
½ (12 ounce) can beer
¼ red onion, peeled
1 cup water

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

HONEY-LIME ROASTED CHICKEN



Honey-Lime Roasted Chicken image

It's hard to believe this finger-licking main course starts with only five ingredients. "The chicken is easy, light and so good," promises Springfield, Vermont's Lori Carbonell. "It's just as tasty prepared outside on the grill."

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 10 servings.

Number Of Ingredients 6

1 whole roasting chicken (5 to 6 pounds)
1/2 cup lime juice
1/4 cup honey
1 tablespoon stone-ground mustard or spicy brown mustard
1 teaspoon salt
1 teaspoon ground cumin

Steps:

  • Preheat oven to 350°. Carefully loosen the skin from the entire chicken. Place breast side up on a rack in a roasting pan. In a small bowl, whisk the lime juice, honey, mustard, salt and cumin. , Using a turkey baster, baste under the chicken skin with 1/3 cup lime juice mixture. Tie drumsticks together. Pour remaining lime juice mixture over chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-2-1/2 hours. (Cover loosely with foil if chicken browns too quickly.) Let stand for 10 minutes before carving. If desired, remove and discard skin before serving.

Nutrition Facts : Calories 294 calories, Fat 16g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 354mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 28g protein.

STICKY LIME ROAST CHICKEN



Sticky lime roast chicken image

A dish for relaxed dinner parties, easy and different

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 9

4 limes , halved
2kg chicken
8 garlic cloves , 4 whole, 4 chopped
1 chilli , deseeded and chopped
large piece ginger
small bunch coriander stalks
2 tbsp soft brown sugar
1 tbsp fish sauce
sliced cucumber , shredded spring onions and coriander sprigs, to serve

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

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