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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The subtle lime flavor infused throughout this moist and juicy roasted 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. Ingredients:
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 |
Directions:
1. Combine the first nine ingredients in a small bowl. Cover and refrigerate 1/4 cup marinade; pour remaining marinade into a 2-gallon resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours.
2. Drain chicken and discard 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.
3. Bake at 350° for 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan juices. Cover loosely with foil if chicken browns too quickly. Let stand for 15 minutes before carving. Yield: 6 servings.
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