Chile Lime Roasted Chicken Food

CHILI LIME ROASTED CHICKEN

Steps:

• Preheat the oven to 350.
• Slice half the lime in thin slices to be added to the chicken, then zest and juice the remaining half for the marinade. Whisk all ingredients, except chicken, in a large mixing bowl.
• Add chicken breasts and coat them in the mixture very well. Try to get some of the mixture under the skin so the flavors cook through more.
• Marinade chicken breasts for about 15 minutes.
• Place on a seasoned cast iron skillet (you can use a baking dish as well, or a roasting pan), spread the marinade over chicken and bake for 60-75 minutes, depending on the size of chicken breasts. Cut into the thickest part of the chicken and press lightly. If juice runs out clear, it's ready.

CHILI LIME CHICKEN

Steps:

• Pre-heat oven to 400 degrees.
• Mix together chili powder, cumin, salt and cinnamon.
• Season chicken with spices and the olive oil, rubbing it into chicken until the spices don't look dry anymore.
• Place chicken in baking pan and roast for 30 minutes.
• When serving, squeeze fresh lime juice over the chicken and garnish with cilantro.

CHILE LIME ROASTED CHICKEN

Steps:

• Pull the whole chicken out of the refrigerator and let sit at room temperature for 30 minutes and preheat oven to 300.
• Combine the ghee, ancho, chili powder, garlic, sea salt, pepper and lime zest in to a bowl mix in to a paste.
• Take a tablespoon or two of the ghee mixture and rub it under the chicken skin and then add several of lime slices inside the chicken cavity.
• Tie the chicken with some butcher's twine so it cooks evenly and then rub the rest of the ghee mixture all over the chicken.
• Place the chicken in a large cast iron cast iron skillet and roast for approximately 2.5 hours or until internal temperature reaches 165.
• Let the roasted chicken set for about 15 minutes and then serve.

CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA

Steps:

• Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
• Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
• Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
• Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.

ROASTED CHILI-CITRUS CHICKEN THIGHS WITH MIXED OLIVES AND POTATOES

Steps:

• Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.
• Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.
• Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.

CHILI LIME CHICKEN

Steps:

• Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
• Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
• Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.