Roasted chicken is the best way to have chicken. Seriously. Not only do you get super juicy chicken, but you can also use the chicken carcass and scraps to make chicken broth.
Before I tried to make roasted chicken, it seemed kind of scary. I mean it’s a whole bird. But I promise, it really is easy to make and only takes about an hour to cook. Once you get past taking the liver, heart, and who knows what else out of the cavity of the bird, and rinsing your bird–it is a complete breeze. Roasting a whole chicken is really the most delicious way to make chicken. I rarely ever even buy chicken breast anymore. The whole chicken is totes the way to go.
There are many ways to season a roasted chicken, but this Serrano lime roasted chicken is one of my favorites to make!
All you will need for this recipe is a whole chicken, an onion, serrano peppers, garlic, salt, limes and olive oil. (The recipe says two limes, but the limes at the grocery store were uber tiny, so I got three. If your store only sells tiny limes, buy three.)
Remove the neck and any innards from the cavities and discard. Rinse chicken in sink, then pat dry with paper towels. Preheat oven to 400 degrees.
Cut up the red onion into large pieces. Put 1 tablespoon of olive oil and onion pieces into a roasting pan or large baking dish.
Pro tip for cutting up hot peppers: Use a grapefruit spoon to scrape out the seeds.
Combine the remaining ingredients in a small bowl.
Loosen the skin from the breast and legs of the chicken and, using clean hands, spread 1/2 of your mixture underneath the skin. Rub the remaining mixture all over the outside of the chicken.
Place chicken in a roasting pan or baking dish on top of the onions, breast side up. (You can tie the legs if you’d like, but it is not necessary.)
Roast the chicken for about 50-60 minutes. The chicken should be cooked to 165 degrees when the meat thermometer is inserted into the thigh; let sit at least 10 minutes before carving.
Carve the chicken and serve with pan juices.
This chicken is super tasty. The leftovers also are awesome in tacos or on salads. Enjoy!