ROASTED CHICKEN WITH GINGER, CHILE, AND LIME

Roasted Chicken with Ginger, Chile, and Lime image

Provided by Martha Stewart

Time 1h30m

Number Of Ingredients 10

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2 tablespoons plus 1/2 teaspoon butter, at room temperature
1 shallot, finely chopped (about 2 tablespoons)
1 piece fresh ginger (2 inches long), peeled and finely chopped (about 2 tablespoons)
1 tablespoon finely chopped pickled jalapeno chile
1 tablespoon fresh lime juice
2 teaspoons ground coriander
Coarse salt and ground pepper
1 whole chicken (3 1/2 pounds)
2 large onions, thickly sliced
1 lime, cut into 8 wedges (optional)

Steps:

Make the ginger-chile butter: In a small bowl, using a spoon, mash together 2 tablespoons butter, shallot, ginger, jalapeno, lime juice, coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Preheat oven to 425 degrees. Using fingers, gently loosen skin from chicken breasts. With a small spoon, insert butter mixture evenly between skin and meat; pat skin back down. Tie chicken legs together with cotton kitchen twine; tuck wing tips underneath. Rub chicken with remaining 1/2 teaspoon butter; season generously with salt and pepper. On a rimmed baking sheet, arrange onions in a single layer; place chicken on top.
Roast until chicken is well browned and an instant-read thermometer inserted in a thigh (without touching bone) reads 175 degrees, 50 to 60 minutes. Transfer chicken to a cutting board and tent with oil; let rest 10 minutes (the temperature will rise by about 5 degrees).
On baking sheet, stir onions together with pan juices. Carve chicken; serve with onions and, if desired, lime wedges.

Nutrition Facts : Calories 557 g, Fat 34 g, Fiber 1 g, Protein 50 g