We always have limes in our kitchen. I like them in guacamole, or to add citrus flavor to mineral water or an icy Corona. So, while preparing dinner one evening, I thought – why not use some limes in my roast chicken? It turns out that pairing the limes with cilantro, garlic, and shallots adds a light, aromatic tang to a simple roast chicken. The lime also keeps the meat moist and juicy as it cooks. Serve the chicken with some easy steamed fingerling potatoes and green beans and you’ve got yourself an elegant, tasty meal in a little more than an hour.
1 4-pound roaster chicken
Salt and pepper, to taste
2 limes, washed and cut in half
1 large bunch cilantro
4 garlic cloves, peeled
1 shallot, peeled
2 – 3 tablespoons olive oil
1 tablespoon chopped fresh parsley, for garnish
Preheat oven to 425°.
Remove giblets and wash chicken inside and out. Pat outside dry. Salt and pepper inside the chicken, and stuff with limes, cilantro, garlic and shallot. Rub the outside of the chicken liberally with olive oil and sprinkle with more salt and pepper.
Tie the legs together with kitchen twine, and tuck the wings under the body to hold the shape while roasting. Place the chicken in a roasting pan and cook for about one hour and fifteen minutes, or until the juices run clear and the meat has reached an internal temperature of 180°. Remove from oven, cover, and let rest for about 20 minutes. Remove twine and lime mixture. Garnish with fresh parsley. Slice and serve.
Makes 4 servings.