Chili Lime Roasted Chicken
Oh boy, oh boy this Chicken was good!
A bit spicy, a bit sweet, super moist and tender, cooked just right and served with the perfect side-dish, it made a super healthy dinner for me and my friends!
I got a whole chicken from Mr.Meat, the bird was 1.7 kg – the perfect size if you ask me. Sometimes in China I buy chickens which are either under nourished or way too well-fed (bloated with antibiotics?) and look more like turkeys…which scares me.
The one sold on Mr.Meat is imported from Argentina and comes in its original package with no head and (very good news) no feet! I always find it disturbing when I buy a chicken at a local Chinese store that it comes with whole set of 4 feet and entrails.
Here is how I cooked it. Give it a try, you won’t regret it 🙂
- 1 whole chicken
- 1/2 cup of freshly squeezed lime juice (or juice from 2 limes)
- 1/4 c chopped parsley
- 1/4 c extra virgin olive oil
- 2 tbsp water
- 2 minced garlic cloves
- 1-1/2 tsp red chili flakes
- 1 tsp ground cumin
- 1-1/2 tsp salt
- 1 tbsp honey
- mashed cauliflower
Let the chicken stand on your kitchen counter overnight to defrost
In a bowl combine all spices
add the …and stir well
Place the chicken into a baking tray
Make some small cuts on the skin above the breast and on the tights and rub the mixture inside and outside of the skin. Creating this pockets within the skin will allow all the flavors to get in and the oil to penetrate directly on the meat, making it extra moist and flavorful.
bake the chicken at 250 C for about 20 min, then lower the temperature to 180 C and keep roasting it for about 1 hour or until a thermometer inserted in the thickest part indicates 170 F. If the meat is browning too much, cover it with foil.
Remove the chicken from the oven and let it stand on your counter covered in foil for about 15-20 min. Then proceed curving it.
and serve it with your selected side dish. I went for my mashed cauliflower and LOVED IT!