Roasted Chicken with Ginger, Chile, and Lime
Martha Stewart
Prep: 30 minutes Total: 1 hour 30 minutes
Instead of being rubbed on the skin, spicy ginger-chile butter is spread under the skin, giving the meat a more intense flavor.
Ingredients
Serves 4.
* 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)
Directions
1. 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.
2. 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.
3. 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).
4. On baking sheet, stir onions together with pan juices. Carve chicken; serve with onions and, if desired, lime wedges.