Lemongrass and Chili-Lime Roasted Chicken. Yummy!
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 220.4
- Total Fat: 8.5 g
- Cholesterol: 67.9 mg
- Sodium: 1,254.7 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 6.1 g
- Protein: 23.4 g
View full nutritional breakdown of Lemongrass and Chili-Lime Roasted Chicken. Yummy! calories by ingredient
Introduction
Don't be afraid to roast a chicken. Here's one that is full of flavor and texture. The best thing about roasted chicken is that you can make all kinds of healthy meals with it all week long Don't be afraid to roast a chicken. Here's one that is full of flavor and texture. The best thing about roasted chicken is that you can make all kinds of healthy meals with it all week longNumber of Servings: 6
Ingredients
-
1 - 3 lb whole roasting chicken (you can go just under or just over that size)
1 red onion
4 cloves of garlic chopped
4 tablespoons of fresh lime juice
3 teaspoons of coarse salt
1 teaspoon of fresh ground pepper
2 tablespoons of olive oil
2 fresh lemongrass stalks finely chopped (you can substitute 2 tablespoons of dried lemongrass found in the spice or Asian section of the supermarket)
3 serrano chili peppers finely chopped (you can substitute 1 tablespoon of chili paste)
1 teaspoon of chili powder
1 teaspoon of thyme
1/2 teaspoon of cayenne pepper
1/4 teaspoon of paprika
1 lime or lemon quartered
4 whole cloves
2 bay leaves
Directions
Serving size: 6
Place the oven rack in the middle of the oven and preheat to 350�F. Chop the onion in large slices. Julienned works the best. Spread them out into a medium to large roasting pan. Add 1 teaspoon of salt and the pepper. Grab your chicken with all the innards removed and place on top of the onions. Douse the chicken with the fresh lime juice and sprinkle the remaining salt on top (optionally you can let the chicken tenderize for an hour or more after this step before moving on).
In a small bowl, combine olive oil with lemongrass, chili, and the remaining dry ingredients. Mix thoroughly by hand. Spread the mixture on the chicken making sure to get in between the extremities and the edible underside. Add the 4 quarter pieces of lime, cloves and bay leaves within the chicken cavity and place in the oven. Bake for 30 minutes. Chop up the garlic in large pieces and place around the chicken. Place back in oven and finish cooking for remaining time. Depending on size full cooking time is 1-1/4 to 1-1/2 hours. For best results, use a poultry thermometer or use a chicken with a ready placed thermometer.
Let cool for 15 -20 minutes and enjoy:-)
Number of Servings: 6
Recipe submitted by SparkPeople user THINKBLISS.
Place the oven rack in the middle of the oven and preheat to 350�F. Chop the onion in large slices. Julienned works the best. Spread them out into a medium to large roasting pan. Add 1 teaspoon of salt and the pepper. Grab your chicken with all the innards removed and place on top of the onions. Douse the chicken with the fresh lime juice and sprinkle the remaining salt on top (optionally you can let the chicken tenderize for an hour or more after this step before moving on).
In a small bowl, combine olive oil with lemongrass, chili, and the remaining dry ingredients. Mix thoroughly by hand. Spread the mixture on the chicken making sure to get in between the extremities and the edible underside. Add the 4 quarter pieces of lime, cloves and bay leaves within the chicken cavity and place in the oven. Bake for 30 minutes. Chop up the garlic in large pieces and place around the chicken. Place back in oven and finish cooking for remaining time. Depending on size full cooking time is 1-1/4 to 1-1/2 hours. For best results, use a poultry thermometer or use a chicken with a ready placed thermometer.
Let cool for 15 -20 minutes and enjoy:-)
Number of Servings: 6
Recipe submitted by SparkPeople user THINKBLISS.