Lime Herb Stuffed Chicken
Bursting with zesty lime and vibrant herbs, this Lime Herb Stuffed Chicken is an irresistible centerpiece for any meal. A whole chicken is infused with the bold flavors of lime zest, fresh parsley, cilantro, and garlic, creating a fragrant herb mixture that’s tucked under the skin for maximum flavor. The cavity is stuffed with whole limes and lime wedges, adding a citrusy aroma that permeates the tender, juicy meat. Finished with a buttery, golden-brown crust, this recipe delivers a perfect balance of brightness and richness. Whether it’s a weeknight dinner or a special occasion, this roasted chicken pairs beautifully with roasted vegetables or a crisp green salad, making it a satisfying and versatile dish for any table. Ready in just over 90 minutes, this recipe is simple yet elegant, showcasing the art of oven-roasting with a refreshing twist.
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Recipe Information
Ingredients
- 1 Whole chicken
- 2 Lime
- 0.5 cup Fresh parsley
- 0.5 cup Fresh cilantro
- 4 Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Butter
Instructions
Preheat your oven to 375°F (190°C).
Pat the whole chicken dry with paper towels. Remove any giblets or neck from the cavity if present.
Zest one lime and set the zest aside. Cut one lime into wedges and leave the second lime whole.
In a small bowl, mix the lime zest, parsley, cilantro, minced garlic, olive oil, salt, black pepper, and paprika until well combined.
Carefully loosen the skin of the chicken by sliding your fingers under it, being cautious not to tear it. Rub half of the herb mixture evenly underneath the skin and the remaining half over the outside of the chicken.
Stuff the cavity of the chicken with the lime wedges and the whole second lime for additional flavor during cooking.
Tie the chicken legs together with kitchen twine to ensure even cooking, and tuck the wings under the bird to prevent them from burning.
Dot the outside of the chicken with small pieces of butter for added moisture and flavor.
Place the chicken on a roasting rack in a baking dish or roasting pan and transfer it to the preheated oven.
Roast for approximately 90 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) when tested with a meat thermometer.
Once cooked, remove the chicken from the oven and tent loosely with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
Carve and serve the chicken with your favorite side dishes, such as roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 2651 mg | 115% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 3.0 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 144 mg | 11% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 860 mg | 18% | |
*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.
