Crispy Cilantro Lime Roasted Chicken -

Crispy Cilantro Lime Roasted Chicken

Are you looking for a juicy, flavorful chicken recipe? Don’t look any further! This dish is ideal for feeding a crowd and is sure to become a family favorite. This Mexican-inspired Crispy Cilantro Lime Chicken marinates in no time, thanks to a rich-in-flavor marinade sauce. The cilantro and lime combination adds a bright and fresh flavor to the chicken, sure to impress.

5 from 2 votes

Print Pin

Course: Dinner,

Keyword: roast, roasted chicken

Prep Time: 10

Cook Time: 1 20

Total Time: 1 30

Servings: 4 SERVINGS

Calories: 141kcal

Author: Evelyn Savinon ( A Simple Tweak)

Ingredients

▢ 1 (4 lbs.) Chicken
▢ 1 teaspoon salt
▢ ½ teaspoon black pepper
▢ ¼ teaspoon Kinder's Organic The Blend Seasoning Salt, Pepper, and Garlic This is optional but adds a lot of flavors.
▢ 1 teaspoon smoked paprika
▢ 3-4 Limes the zest & juice
▢ ¼ cup cooking olive oil
▢ ¼ cup fresh cilantro chopped
▢ 5 cloves garlic minced

Instructions

Preheat the oven to 450°F.
Have the chicken at room temperature for more even cooking. At least 30 minutes before
Rinse the chicken, then pat it dry with paper towels, inside and out. Make sure to remove the package of organs inside the chicken cavity (if any) and either set them aside to roast alongside the chicken or discard them.
Sprinkle salt and pepper over the entire chicken and set aside.
Next, combine minced garlic, olive oil, fresh cilantro, paprika, salt, pepper, lime zest, and juice in a small bowl.
Then, season the entire chicken. Using your fingers, try to get under the chicken skin and coat the whole chicken with the mixture. Make sure to stuff some into the large chicken cavity. Place the chicken into theroasting pan.

Let’s get to roasting!

Roast the chicken in the oven at 425°F (220°C) for about 60 to 90 minutes, or until it’s beautifully golden!
Check the inner thigh with a meat thermometer to ensure your chicken is cooked perfectly. The inner thigh is finished cooking when it registers 165°F
Allow at least 30 minutes for the chicken to rest before serving.

Notes

Tips:

Have the chicken at room temperature for more even cooking. At least 30 minutes before.

Rinse the chicken, then pat it dry well with paper towels, inside and out. Make sure to remove the package of organs inside the chicken cavity (if any) and either set them aside to roast alongside the chicken or discard them.

To roast this chicken, I use my oven-safe pot with a rack. Cooking the chicken on a wire rack allows air to circulate under the chicken, and the skin on the bottom will become a bit crispier than if you cooked it directly on the pan. If you don’t have this pot, I suggest adding onions, potatoes, or veggies as a base, as I did with my ROASTED CHICKEN WITH 40 CLOVES OF GARLIC.

Check the inner thigh with a meat thermometer to ensure your chicken is cooked perfectly. The inner thigh is finished cooking when it registers 165°F.

When the chicken comes out of the oven, give it a generous squeeze of lime juice and a sprinkle of fresh cilantro, and enjoy!

Nutrition