Whole chicken roasted with favorite southwestern
flavors like mild green chiles, garlic, onion, lime juice and
fresh cilantro.
Roasted Lime and
Green Chile Chicken
- 1 (3 to 3/12 pound) whole chicken
- Salt and pepper to taste
- 2 fresh Anahiem peppers or canned mild
green chiles, minced
- 2 garlic cloves, finely minced
- 1 green onion, minced
- 1/4 cup fresh lime juice
- 1 bunch fresh cilantro, stems removed,
minced (coriander)
- 2 large onions, thickly sliced
- 1/2 cup water
- Preheat oven to 450°F (230°C).
- Rinse chicken and pat dry thoroughly with
paper towels. Season chicken with salt and pepper, inside and
out.
- Combine chiles, garlic, green onion, lime
juice and cilantro in same bowl.
- Loosen skin from chicken breast, thighs
and drumsticks with fingers (be careful not to puncture skin).
Rub or spoon sauce under skin.
- Make a "bed" with the onions
in a roasting pan; add the water. Place chicken on top of onions.
Roast for 15 minutes. Reduce heat to 375°F (190°C); continue
roasting an additional 15 minutes per pound.
Makes 4 servings.
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