Roasted Lime Chicken
11 ingredients
3 steps
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
-
1Combine 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.
-
2Drain 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.
-
3Bake at 350° 2-1/2 to 2 hours or until a thermometer inserted in thigh reads 165°. Cover loosely with foil if chicken browns too quickly. Let stand 15 minutes before carving.
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