Reviews (2) Add Rating & Review 27 Ratings 5 star values: 2 4 star values: 6 3 star values: 11 2 star values: 4 1 star values: 4 Martha Stewart Member Rating: Unrated 08/07/2009 I really enjoyed making this dish. although I did not have any Ginger, So I subsituted it with Garlic. Martha Stewart Member Rating: Unrated 02/17/2008 We love this recipe, although I've made a few changes over time. I add some cumin and garlic to the butter mixture, as well as a extra jalapeno and ginger because we like a little spice. I also sprinkle coriander on the outside of the chicken and some put some of the butter mixture in the cavity. Even without these changes, the flavors are great!
Back to Roasted Chicken with Ginger, Chile, and Lime All Reviews for Roasted Chicken with Ginger, Chile, and Lime - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Chicken with Ginger, Chile, and Lime Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons plus 1/2 teaspoon butter, at room temperature 1 shallot, finely chopped (about 2 tablespoons) 1 piece fresh ginger (2 inches long), peeled and finely chopped (about 2 tablespoons) 1 tablespoon finely chopped pickled jalapeno chile 1 tablespoon fresh lime juice 2 teaspoons ground coriander Coarse salt and ground pepper 1 whole chicken (3 1/2 pounds) 2 large onions, thickly sliced 1 lime, cut into 8 wedges (optional)
Gallery Roasted Chicken with Ginger, Chile, and Lime
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4
Gallery
Roasted Chicken with Ginger, Chile, and Lime
Roasted Chicken with Ginger, Chile, and Lime
Roasted Chicken with Ginger, Chile, and Lime
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 1 hr 30 mins
Servings: 4
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons plus 1/2 teaspoon butter, at room temperature 1 shallot, finely chopped (about 2 tablespoons) 1 piece fresh ginger (2 inches long), peeled and finely chopped (about 2 tablespoons) 1 tablespoon finely chopped pickled jalapeno chile 1 tablespoon fresh lime juice 2 teaspoons ground coriander Coarse salt and ground pepper 1 whole chicken (3 1/2 pounds) 2 large onions, thickly sliced 1 lime, cut into 8 wedges (optional)
Directions
Make the ginger-chile butter: In a small bowl, using a spoon, mash together 2 tablespoons butter, shallot, ginger, jalapeno, lime juice, coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Preheat oven to 425 degrees. Using fingers, gently loosen skin from chicken breasts. With a small spoon, insert butter mixture evenly between skin and meat; pat skin back down. Tie chicken legs together with cotton kitchen twine; tuck wing tips underneath. Rub chicken with remaining 1/2 teaspoon butter; season generously with salt and pepper. On a rimmed baking sheet, arrange onions in a single layer; place chicken on top.
Roast until chicken is well browned and an instant-read thermometer inserted in a thigh (without touching bone) reads 175 degrees, 50 to 60 minutes. Transfer chicken to a cutting board and tent with oil; let rest 10 minutes (the temperature will rise by about 5 degrees).
On baking sheet, stir onions together with pan juices. Carve chicken; serve with onions and, if desired, lime wedges.
Reviews (2)
Add Rating & Review 27 Ratings 5 star values: 2 4 star values: 6 3 star values: 11 2 star values: 4 1 star values: 4
Martha Stewart Member Rating: Unrated 08/07/2009 I really enjoyed making this dish. although I did not have any Ginger, So I subsituted it with Garlic. Martha Stewart Member Rating: Unrated 02/17/2008 We love this recipe, although I've made a few changes over time. I add some cumin and garlic to the butter mixture, as well as a extra jalapeno and ginger because we like a little spice. I also sprinkle coriander on the outside of the chicken and some put some of the butter mixture in the cavity. Even without these changes, the flavors are great!
Reviews (2)
Add Rating & Review 27 Ratings 5 star values: 2 4 star values: 6 3 star values: 11 2 star values: 4 1 star values: 4
Add Rating & Review
27 Ratings 5 star values: 2 4 star values: 6 3 star values: 11 2 star values: 4 1 star values: 4
27 Ratings 5 star values: 2 4 star values: 6 3 star values: 11 2 star values: 4 1 star values: 4
27 Ratings 5 star values: 2 4 star values: 6 3 star values: 11 2 star values: 4 1 star values: 4
5 star values: 2 4 star values: 6 3 star values: 11 2 star values: 4 1 star values: 4
Martha Stewart Member Rating: Unrated 08/07/2009 I really enjoyed making this dish. although I did not have any Ginger, So I subsituted it with Garlic. Martha Stewart Member Rating: Unrated 02/17/2008 We love this recipe, although I've made a few changes over time. I add some cumin and garlic to the butter mixture, as well as a extra jalapeno and ginger because we like a little spice. I also sprinkle coriander on the outside of the chicken and some put some of the butter mixture in the cavity. Even without these changes, the flavors are great!Martha Stewart Member
Rating: Unrated 08/07/2009
I really enjoyed making this dish. although I did not have any Ginger, So I subsituted it with Garlic.
Rating: Unrated
Rating: Unrated 02/17/2008
We love this recipe, although I’ve made a few changes over time. I add some cumin and garlic to the butter mixture, as well as a extra jalapeno and ginger because we like a little spice. I also sprinkle coriander on the outside of the chicken and some put some of the butter mixture in the cavity. Even without these changes, the flavors are great!
All Reviews for Roasted Chicken with Ginger, Chile, and Lime
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Chicken with Ginger, Chile, and Lime
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
