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Roasted Chicken with Ginger Chile and Lime Recipe

Ingredients

How to make it

  • 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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