Lime and Cumin Roasted Chicken
Infuse your dinner table with bold, zesty flavors by preparing this Lime and Cumin Roasted Chicken, a tantalizing twist on a classic roast. This perfectly seasoned whole chicken is marinated with a vibrant blend of lime juice, lime zest, cumin, paprika, garlic, and honey, ensuring every bite is bursting with tangy, smoky, and subtly sweet notes. Roasted to golden perfection with irresistibly crispy skin, the chicken is stuffed with fresh lime halves for an aromatic boost and basted throughout the cooking process to lock in moisture and flavor. Finished with a sprinkle of fresh cilantro, this stunning main dish is perfect for family gatherings or special occasions. Pair it with roasted veggies, rice, or a crisp salad for a complete and unforgettable meal. Keywords: lime and cumin roasted chicken, whole roasted chicken recipe, zesty roast chicken with spices, crispy roasted chicken with lime marinade.
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Recipe Information
Ingredients
- 1 piece (about 4-5 lbs) Whole chicken
- 3 pieces Limes
- 2 teaspoons Ground cumin
- 4 pieces Garlic cloves
- 1 teaspoon Paprika
- 3 tablespoons Olive oil
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Honey
- 2 tablespoons (chopped) Fresh cilantro
Instructions
Preheat your oven to 425°F (220°C).
Rinse the whole chicken inside and out under cold water, then pat it dry with paper towels. Place the chicken in a roasting pan.
Zest one lime and set the zest aside. Halve all three limes. Squeeze the juice of two limes into a small bowl, and reserve the halves. Stuff the cavity of the chicken with the remaining lime halves.
In the small bowl with the lime juice, mix the lime zest, ground cumin, paprika, minced garlic, olive oil, honey, salt, and black pepper until well combined.
Rub the lime and spice mixture generously all over the chicken, ensuring the skin and under the skin (if possible) are well coated.
Tie the legs of the chicken together with kitchen twine and tuck the wings under the body to prevent them from burning during roasting.
Place the chicken in the oven and roast for 45 minutes. After 45 minutes, baste the chicken with the juices from the pan.
Lower the oven temperature to 375°F (190°C) and roast for an additional 30-45 minutes, basting every 15 minutes, until the chicken skin is golden brown and crispy and the internal temperature at the thickest part of the thigh reaches 165°F (75°C).
Remove the chicken from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, making the chicken tender and juicy.
Garnish with freshly chopped cilantro and carve the chicken. Serve with your favorite sides such as roasted vegetables or rice.
Nutrition Facts
Calories |
811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 7253 mg | 315% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 20.9 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 870 mg | 19% | |
*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.
