Friday, April 26, 2013
Roasted Lime Chicken
•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
•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.
•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.
•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