Easy Lime Basil Roast Chicken
Infuse your next family dinner with vibrant citrus and herbaceous flavors by trying this Easy Lime Basil Roast Chicken! Perfectly roasted to golden-brown perfection, this juicy whole chicken is marinated in a zesty blend of lime zest, fresh basil, garlic, and paprika, with buttery richness tucked under its crispy skin. Stuffed with lime wedges and fragrant basil leaves, this dish promises to tantalize your taste buds with every bite. A garnish of basil and roasted lime slices completes the presentation, making it both delicious and visually stunning. Ready in just over an hour and a half, this aromatic roast chicken is an effortless yet elegant centerpiece that pairs wonderfully with side dishes like roasted vegetables or fluffy rice. Whether you're hosting a special gathering or preparing a cozy weeknight meal, this roasted chicken recipe is sure to delight!
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Recipe Information
Ingredients
- 1 approximately 4 lbs Whole chicken
- 2 Lime
- 1 cup Fresh basil leaves
- 3 tablespoons Olive oil
- 4 Garlic cloves, minced
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Paprika
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 425°F (220°C).
Rinse the whole chicken under cold running water and pat it dry with paper towels. Remove any giblets if included.
In a small bowl, mix together the olive oil, minced garlic, salt, black pepper, paprika, and the zest of one lime.
Gently loosen the skin of the chicken by sliding your fingers underneath it, being careful not to tear it. Spread half of the seasoned olive oil mixture under the skin, and rub the remaining mixture all over the outside of the chicken.
Cut one lime into quarters and stuff it along with the butter and half of the fresh basil leaves into the cavity of the chicken.
Tie the chicken legs together with kitchen twine and tuck the wings under the bird to ensure even cooking.
Place the chicken in a roasting pan or a cast-iron skillet, breast-side up.
Roast the chicken in the preheated oven for about 90 minutes or until the internal temperature reads 165°F (74°C) in the thickest part of the thigh. Baste the chicken with its pan juices every 20–30 minutes for added flavor and moisture.
Thinly slice the second lime. During the last 10 minutes of roasting, place the slices over the chicken for an extra burst of citrus flavor.
Once cooked, remove the chicken from the oven and let it rest for 10–15 minutes before carving. Garnish with the remaining fresh basil leaves to serve.
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 4880 mg | 212% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 2.5 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
