Roasted Chile-Lime Chicken (Aida Mollenkamp) |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
1 (5 pound) chicken |
5 medium serrano chiles, seeded and finely chopped |
5 medium garlic cloves, finely chopped |
2 tablespoons freshly squeezed lime juice |
5 teaspoons kosher salt |
1 tablespoon freshly grated lime zest |
1 tablespoon vegetable oil |
Directions:
1. Heat oven to 400 degrees F and arrange a rack in the middle. Pat chicken dry with paper towels. Remove necks and any innards from the cavities and discard.
2. To spatchcock, use a sharp pair of poultry shears or kitchen scissors to cut along the backbone; remove and discard. Place chicken, breast-side up, and press down to flatten it to it is lying completely flat.
3. Combine remaining ingredients in a small bowl and mix until evenly combined. Season and adjust flavor as desired. Loosen the skin from the breast and legs of the chicken and, using your clean hands, spread 1/2 of the mixture underneath. Rub the remaining mixture all over the outside of the chicken. Set aside while oven heats up, at least 20 minutes.
4. Lay chicken in a roasting pan or baking dish fitted with a rack and roast until cooked an instant read thermometer inserted into the thigh registers 165degreesF, about 50 to 60 minutes; let sit at least 10 minutes before carving. Serve with pan juices.
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