Best Easy Lime Basil Roast Chicken Recipes

EASY HONEY & LIME ROAST CHICKEN

Steps:

• Preheat your oven to 200°C/400°F/Gas 6.
• Rinse your chicken well, inside and out and dry thoroughly with a paper towel.
• Stuff the cavity with the quartered lime, onion and the garlic.
• Rub the olive oil all over the chicken and season with salt and pepper.
• Place the chicken in a roasting tin and place in the middle of your preheated oven.
• Roasting time depends on size of chicken.
• Roast for 20 mins per lb plus an extra 20 minutes for the whole chicken (example: 4 lb chicken: 4x20+20=1hr40mins).
• Using the juices from the roasting tin, baste the chicken every 30 mins to stop it from drying out.
• While the chicken is roasting mix the lime juice, honey and parika in a small bowl.
• 30 mins before your chicken will be done take it out of the oven and brush with the lime& honey glaze.
• Return to the oven to finish roasting, at the end of the roasting time make sure all juices run clear by inserting a skewer into the thickest part of the thigh.

CROCK POT BASIL LIME CHICKEN

Steps:

• Combine the zest and juice of 2 limes, Olive Oil, Mustard, Worcestershire, Soy, 3 green onions, 2 garlic cloves, salt and pepper to taste.
• Mix well.
• Place chicken in a gallon sized baggie.
• Pour marinade over the chicken and marinate for at least 1 hour to overnight.
• Remove chicken from bag and place in a 6 quart slow cooker.
• Discard bag and juices.
• Slow cook chicken for 2-3 hours on high or 4-5 hours on low.
• Meanwhile combine juice and zest of one lime with extra virgin olive oil, 3 chopped onions, 2 minced garlic cloves and basil to make a dressing.
• Plate chicken and pour dressing over top before serving.

EASY LIME BASIL ROAST CHICKEN

Steps:

• Preheat oven to 350.
• Squeeze juice of halved lime(s) all over chicken.
• Sprinkle liberally inside and out with basil.
• Put 1 or 2 lime halves into cavity.
• Cook approximately 30 minutes per pound, or until done.
• Spoon juice over.

BASIL ROASTED CHICKEN WITH GARLIC SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Remove the fat, neck, liver and gizzards from the body cavity, then rinse and pat the chicken dry.
• Gently separate the skin from the flesh, running your fingers from the front to the back of the chicken and along the leg and thigh, being careful not to rip the skin or detach it from the bird.
• Mix the butter, chopped basil, parsley, salt and pepper together in a small bowl.
• Rub half of the butter mixture under the loosened skin and then tuck 1/2 of the whole basil leaves under the skin; be sure to get it under the skin around the leg and thigh.
• Put 4 of the garlic cloves into the body cavity of the chicken and scatter the rest in the roasting pan.
• Add the lemon juice and stock.
• Place the chicken, breast-side up, on top of the garlic and stock.
• Roast in the oven, basting occasionally with the pan juices for 1 hour, or until the juices run clear when the thickest part of the thigh is pierced.
• Transfer the chicken to a heated platter and tent with foil to keep warm.
• Pour the juices with the garlic cloves into a blender and puree the mixture.
• (The garlic skins will remain whole.) Strain the puree through a sieve into a medium-sized saucepan, pressing on the garlic skins with the back of a spoon.
• Bring the liquid to a simmer over medium heat, stirring occasionally, about 3 minutes, and add salt and pepper to taste.
• Carve the chicken and serve drizzled with the sauce and garnished with fresh basil leaves.

EASY LEMON BASIL CHICKEN

Steps:

• Sprinkle chicken, both sides, with basil (1 T per piece). It should be a liberal coating; you can even use more than what's listed.
• Heat a fry pan on medium-high and add 1 T of the olive oil.
• Mix remaining oil, lemon juice and soy sauce. Set aside.
• Brown chicken in oil, both sides. Add liquid mix. Bring to a boil.
• At this point you can either place chicken in an oven pan and bake at 375°F or just turn the stove down to a simmer; cook for 15-20 min for boneless and 40-45 min for bone-in chicken.

ROAST LIME CHICKEN

Steps:

• Joint the chicken legs and slash the skin of each piece of chicken a couple times, so the marinade can be easily absorbed.
• Mix the juice of one lime together with the vinegar and olive oil.
• Smear this over the chicken and leave for up to 30 minutes, turning a couple times.
• Place the chicken in a lightly oiled dish and pour over the marinade.
• Bake at 400F or 200C for 30-40 minutes, basting occasionally.
• Turn once, halfway through.
• During the last 10 minutes of cooking, halve the two remaining limes and arrange them around the chicken.

CHICKEN WITH BASIL AND LIME SAUCE

Steps:

• in large frying pan heat oil over medium high heat. brown chicken all over.
• remove chicken and set aside.
• add onion to the pan and saute until tender about 3-5 minutes.
• add basil wine, lime juice, salt and pepper. bring to a boil then reduce heat. return chicken bone up to the pan coat with sauce and simmer covered for 20 minutes. remove chicken to platter.
• in small bowl whisk cream and flour until smooth. add to the pan drippings and bring to a boil stirring constantly.
• once thick and smooth whisk in the egg yolks. reduce the heat and let simmer 2 minutes.
• spoon sauce over chicken on the platter and garinsh with lime slices and basil leaves.

SUNDAY'S BEST CHICKEN

Steps:

• Finely grate the zest from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs in the chicken cavity. Save remaining lemon for another use., Place chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon zest; rub over chicken., Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. (Cover loosely with foil if chicken browns too quickly.), Let stand for 15 minutes before carving. Discard lemons and rosemary sprigs.