We go through phases where we cook every meal, every day of the week. And then we go through phases where we try to cook as little as possible. Those weeks are usually “roast chicken” weeks. A little extra work in the kitchen on a lazy Sunday afternoon and we don’t have to turn on the oven again until Wednesday.
The idea of roasting a chicken was completely intimidating 5 or 6 years ago. I didn’t roast a whole chicken until after we were married. It seemed like a very domestic thing to do
Roasting a chicken is super easy and incredibly versatile – you can season it to fit any taste or cuisine. Generally, we mash up half a stick of butter, load it with fresh herbs and citrus zests, and then rub it under and over the chicken skin. The skin gets brown and crispy, the chicken stays juicy. And we have an entire chicken to use for tacos, quesadillas, nachos, or enchiladas over the next 2-3 nights.
Jalapeno-Lime Roast Chicken
Juicy, flavorful chicken perfect for tacos, enchiladas, and quesadillas.
- 1/2 stick butter, room temp
- Zest and juice of 1 lime
- 1 small jalapeno, seeded and finely chopped
- 2 Tbsp finely diced red onion
- Salt and pepper
- 1 whole chicken, 3-4 lbs
- Preheat oven to 400.
- Remove any "extras" from the inside of the chicken and pat dry.
- Stir together the butter, lime zest and juice, pepper, onion, and a pinch salt and pepper.
- Carefully slide your hand between the skin and the chicken breast. Spread half of the butter under the skin, the other half over the outside of the chicken.
- Place chicken in a small roasting pan or baking dish and add 1/2 cup water to the bottom of the pan.
- Bake for ~1 hour, until the temperature in the thickest part of the thigh reaches 165 (if the skin browns too much, cover with foil). Let rest 10 minutes before carving.
Yields: 4-6 servings
Estimated time: 1 hour 15 minutes