Recipe

Roasted Chicken With Ginger Chile And Lime Recipe

	Caramia / All my dishes 1 year, 7 months ago Instead of being rubbed on the skin, spicy ginger-chile butter is spread under the skin, giving the meat a more intense flavor. Prep:30m Cook:60m Servings:4	Caramia
	simple

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Ingredients

2 tablespoons plus ½ teaspoon butter, at room temperature

1 shallot, finely chopped (about 2 tablespoons)

1 piece (2 inches long) fresh ginger, peeled and finely chopped (about 2 tablespoons)

1 tablespoon finely chopped pickled jalapeño chile

1 tablespoon fresh lime juice

2 teaspoons ground coriander

Coarse salt and ground pepper

1 whole chicken (3 ½ 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, jalapeño, lime juice, coriander, 1 teaspoon salt, and ¼ teaspoon pepper. Set aside.

Preheat oven to 425°. 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 ½ 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°, 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.

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