Wallie goes down around around 9AM for about 1.5 hours. Today this was time enough for me to roast a chicken. I didn't want to cook it later in the day when I knew it would be hot, so I got it done in the cool of the morning.
I want to have chicken on hand to make enchiladas for dinner tonight (recipe to follow) and some to use for sandwiches and salads. This chicken is simple and good.
GARLIC LIME ROASTED CHICKEN
This will make your house smell really good.
Preheat oven to 350 degrees.
- 1 (organic) young chicken, neck and giblets removed, rinsed and patted dry
- a pat of softened unsalted butter*
- juice of three limes*
- 2 garlic cloves, pressed (one of the few times I will ever use a garlic press, but you want it fine)
- coarse sea salt
- fresh ground pepper
- twine for trussing chicken (optional)
- meat thermometer (if desired)
Salt inside of chicken. Rub chicken breast with butter. Squeeze limes over and into chicken then stuff the juiced limes into chicken cavity. Press garlic directly over the chicken and rub over entire chicken. Place pressed garlic cloves (from the garlic press) into the chicken cavity as well. Liberally salt and pepper the chicken. Truss if desired. (I simply tie the legs together and then wind the twine around the wings to flatten them against the bird. Knot and cut.)
Place chicken in oven. Roast at 350 for half an hour, then turn oven down to 325 for another half an hour or until meat thermometer indicates doneness.
*If you like, you can zest one of the limes, mix the zest with the butter and then rub that over the chicken. This will make the chicken a little more lime-y.