It’s currently VERY cold in Chicago. If you’re not from the USA, let me give you a quick update on what’s happening in the states. Tomorrow, it will be colder than both Siberia and Antarctica. With the wind chill, we’ll be dealing with -50 degree F wind chills. Needless to say, we’ll be staying in! To try and warm up, we decided to whip up this Cilantro Lime Whole Chicken.
We love cooking whole chickens. While they take a pretty long time to finish, they’re delicious and pretty easy to prepare. We’ve been looking for a new flavor profile for our whole chickens, and this Cilantro Lime Whole Chicken is the answer to our prayers.
It’s packed with citrus, garlic, and a kick of heat. If you love flavor on your meats, then this recipe is definitely for you. With a few simple steps, you can feed your entire family. If your chicken is big enough, there will definitely be left overs!
We actually used left overs in a ramen noodle soup that we made the next night and boy was it delicious. Let’s get started!
Cilantro Lime Whole Chicken
This cilantro lime chicken is perfect if you want tasty left overs!
- 1 whole chicken, innards removed
- 1 lime cut into 6 wedges
- 2 tbsp chopped cilantro
- 1 tsp cayenne pepper
- 1 clove of garlic peeled
- 2 tbsp olive oil
- salt and pepper to taste
Preheat your oven to 350 degrees.
Begin by rinsing the inside of the chicken carcass and patting dry.
Stuff the chicken with two lime wedges and the peeled garlic clove. We use aluminum foil to tie the two legs together to keep those ingredients inside the chicken.
Brush the chicken with olive oil.
Season both sides of the chicken with cilantro, cayenne, and salt and pepper. Squeeze reminder of lime wedges onto the top and bottom of the chicken.
In a roasting pan, roast chicken breast side down for an hour and fifteen minutes, or until internal temp of 180.
Take out of the oven and cover with foil for 20 minutes before serving. Top with additional lime choice for added citrus.