Roast Chicken with Garlic and Lime

Prep Time: 40 minutes plus marinate overnight

Cooking Time: 1 hour 20 minutes

Servings: 8

Full of flavor – garlic and lime are a perfect combination. It’s great for a dinner party, and worth the wait!

Ingredients

Marinade:
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons Kosher salt
  • 9 medium garlic cloves, peeled and roughly chopped
  • 1½ tablespoons ground black pepper
  • 2 tablespoons ground cumin
  • 1½ tablespoons sugar
  • 1 tablespoon smoked paprika
  • 1½ teaspoons dried oregano
  • 1 tablespoon lime zest
  • 1/2 cup fresh lime juice
  • 2¼ teaspoons minced Serrano chiles
Seasoned Mayonnaise:
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon minced yellow onion
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped cilantro
  • 1 garlic clove, minced
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon Kosher salt

Nutritional Information (PER SERVING)

Calories: 660
Fat: 48g
Saturated Fat: 13g
Sodium: 1090mg
Carbohydrate: 3g
Sugars: 1g
Protein: 53g

Preparation

  1. Process all marinade ingredients in food processor for 10 to 20 seconds.
  2. Using fingers or handle of wooden spoon, gently loosen skin from chicken, being careful not to tear it. Rub half of the marinade beneath skin of chicken. Rub entire exterior surface of chicken with remaining marinade. Tuck wingtips underneath chicken and tie the legs.
  3. Place chicken in gallon-size sealable plastic bag and refrigerate 6 to 24 hours.
  4. Preheat oven to 375°F. Remove chicken from refrigerator 10 minutes prior to cooking. Place chicken in roasting pan and pour marinade from the plastic bag over it. Roast chicken for 1 hour and 20 minutes, or until chicken reaches an internal temperature of 170°F in the thickest part of the breast meat, and 180°F in the thigh, or until all juices run clear.
  5. While the chicken roasts, process all seasoned mayonnaise ingredients in a food processor until finely chopped. Place in a serving bowl and set aside.
  6. When chicken is done, remove it from roasting pan and let it rest 10 minutes.
  7. Scrape the pan drippings from roasting pan into a measuring cup or fat separator, pour fat off, pour the juices back in with the pan drippings, and strain into a bowl. Set aside.
  8. Carve chicken, ladle pan juices over carved chicken pieces and serve with the seasoned mayonnaise.