Sticky Lime Roast Chicken Recipes

ROASTED LIME CHICKEN

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.

HONEY-LIME ROAST CHICKEN

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.

ROAST STICKY CHICKEN-ROTISSERIE STYLE

Steps:

• In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
• Preheat oven to 250 degrees F (120 degrees C).
• Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

GARLIC LIME ROASTED 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.

HONEY-LIME ROASTED CHICKEN

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.

STICKY LIME ROAST CHICKEN

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.

ROAST LIME CHICKEN

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.

EASY HONEY & LIME ROAST CHICKEN

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.