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
Never seen a Mexican roast chicken, looks wonderful and taasty!
This sounds like something my husband would love! Great recipe!
I love it when good ideas show up on my google reader. Say hello to the chicken for my fajitas tomorrow!
What a great recipe and it comes in time for Cinco de Mayo. This is my first visit to your blog so I’ve been on a voyage of discovery. You’ve created a lovely spot for your readers to visit and I’ve really enjoyed the time I spent here. I’ll definitely be back. I hope you have a great day. Blessings…Mary
I’m with you 100% – roasting a chicken is a great way to avoid cooking for a few days. This variation sounds delicious!
Yes Please! 🙂 Okay, so you are a Cinco de Mayo fanatic, you love margaritas, and you & your hubby make home brews… are you my long lost sister? haha
I was definitely very afraid of roasting a chicken. Until I did it. Then i was just hooked.
That butter and herb mash-up sounds like it makes for some deliciously crispy skin!
YUM! We love roast chicken at our house. This is something different from the usual way I prepare it – very appropriate for warmer weather!
Love this dish and all the flavors! I really need to start roasting chicken more!
This looks really delicous and tasty too! I wonder if it also freezes well. I love roasted chicken, but can neveer seem to finish one.
Great photo! I love the crisp on that chicken!
This was so good. The last time I roasted a chicken was over 8 years ago (and it didn’t go well). This was tender and juicy and fantastic. I shouldn’t have eaten as much of it as I did because of the butter and the issues that causes for my baby but I couldn’t stop myself. It was great.
Usually when I try roasting a chicken I actually end up unintentionally “smoking” it. My oven ends up smoking anyway, and I always end up setting off the fire alarm. Your roasted chicken looks incredible. Love the idea of using jalapeno for a little extra heat (without smoke or fire :))
Roasting chicken is one of the (surprisingly) easiest meals. And you’re right — it lasts for days! I love this variety!
This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!