Roasted Chicken with Cilantro, Lime and Garlic
By Shannon • February 24, 2014 • Entrees
Oh, what a wonderful smell roasting chicken gives, that tasty crispy skin that crackles under your teeth, and juicy moist meat that almost melts in your mouth….thinking about roasted chicken makes my mouth water every time. There are so many great recipes out there that give you a variety of tips, whether to truss the chicken or not, baste or not, bake at a certain temperature, etc., but what matters most to me is the taste.
This recipe is very simple, and easy to make. I love all foods with a tropical flavor, so I developed this recipe that reminds me of eating roasted chickens in pollo a la brasa restaurants in Mexico and Venezuela with my family. The flavors of garlic and lime are infused into the meat, and give it that moistness we all are looking for with a roasted chicken.
I use a 2 pound chicken, and there are usually leftovers the next day to make sandwiches or chicken salad. Make sure you let the chicken rest before serving it. This allows the meat to continue cooking and the juices to flow through. I have the instruction to baste because basting helps infuse more of the lime flavor into the skin and meat, and the oil in the baste also helps keep the skin crispy without drying it out. For the first time you open the oven to baste, add a little bit of oil to the outside of the chicken that will run down and mix in with the juices. I used canola oil and then squirted a little bit of lime juice. Use a brush for the basting so you can “paint on” the juices; I found that using the brush gives me more control than a baster.
- 2 pound roasting chicken, giblets removed
- 4 cloves of garlic
- ¼ cup of cilantro, finely chopped
- 2 tablespoons Adobo
- 4 tablespoons lime juice, reserved
- Salt and pepper to taste
- Preheat oven to 350 and arrange a rack in the middle. Pour one tablespoon of oil and lime juice into the bottom of a roasting pan and grease the bottom.
- Rinse off chicken and remove any giblets. Place on cutting board and pat dry.
- Season the cavity of the chicken with salt and pepper to taste, as well as one tablespoon of lime juice.
- Cut garlic cloves lengthwise and stuff them underneath the skin of the chicken, being careful not to rip the skin.
- Season the outside of the chicken on all sides with Adobo, rubbing into the skin of the chicken.
- Rub the cilantro on the outside of the chicken on all sides.
- Pour remaining lime juice on top of chicken.
- Roast for 30 minutes uncovered in a roasting pan, pull the chicken out and baste with oil and lime juice.
- Roast for an additional 30 minutes again and then baste with oil and lime juice.
- Roast for another 15 minutes or until done, and remove from oven.
- Let the chicken rest for 15 minutes before serving on a serving board.