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

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