Chili Crusted Whole Chicken with Chiles and Lime Butter
Chiles are roasted around this chili crusted chicken.
Prep Time: 10 minutes
Cook Time: 60 minutes
Yield: Makes 4 to 6 servings, 3 cups roasted peppers
Ingredients
2 tablespoons
butter, softened
1/2 teaspoon
cumin powder
1/2 teaspoon
coriander powder
1/2 teaspoon
chili powder
Zest and juice of 1 lemon
3 cloves
garlic, minced
1 tablespoon
fresh chopped parsley
1 teaspoon
coarse salt
1/2 teaspoon
pepper
1
(3-1/2 pounds)
Just BARE® Whole Chicken
4
peppers (any combination, Anaheim, poblano, red, yellow bell), cut into wedges
3 to 4
hot chiles (jalapeno, cayenne, or Fresno), seeded and chopped
Directions
- Preheat the oven to 425°F before roasting to ensure even cooking.
- Mix butter, cumin, coriander, chili powder, lemon zest, garlic, parsley, salt and pepper, reserving lemon for juice. If desired, rinse and pat dry chicken. Tuck wings under and tie legs together with kitchen twine. Rub herb butter over chicken. Place in heavy roasting pan and roast for 45 minutes to 1 hour or until meat thermometer reaches an internal temperature of 165°F. Baste with pan juices every 15 minutes.
- Squeeze lemon juice over chicken and add peppers and chilies after 20 minutes cooking time. Let stand 5 minutes before carving; meat temperature will rise as chicken rests. Serve with pan juices.
Nutritional Information
4 Servings • Serving Size: 1 piece each white and dark meat, 3/4 cup peppers • PER SERVING • Calories 560 • % Calories from Fat 58 % • Total Fat 36 g • Saturated Fat 13 g • Cholesterol 270 mg • Sodium 830 mg • Total Carbohydrate 10 g • Dietary Fiber 3 g • Protein 49 g • Sugars 3 g • % DAILY VALUE • Vitamin A 83 % • Vitamin C 138 % • Calcium 5 % • Iron 18 % • DIETARY EXCHANGES • Lean Meat 7 • Fat 3 • Vegetable 2Substitutions/Variations
May substitute orange for lemon.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.