ROAST CHICKEN WITH SEASONED PASTE
Provided by Molly O'Neill
Categories lunch, weekday, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 500 degrees. Loosen the skin over as much of the chicken as possible by running your fingers under the skin. Stuff 1/4 cup of the paste under the skin and 1/4 cup inside the cavity. Season with the salt and pepper to taste, cover and let sit at room temperature for 30 minutes. Roast for 35 to 40 minutes, or until the juices run clear.
Nutrition Facts : @context http, Calories 752, UnsaturatedFat 33 grams, Carbohydrate 1 gram, Fat 52 grams, Fiber 0 grams, Protein 65 grams, SaturatedFat 15 grams, Sodium 772 milligrams, Sugar 0 grams, TransFat 0 grams
LIME-LEAF SEASONING PASTE
Provided by Molly O'Neill
Categories dinner, weekday, condiments
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place half of each ingredient in a blender and process to make a fine paste. Scrape into a small bowl and repeat with the remaining ingredients. Combine the mixtures. This can be refrigerated for up to 2 weeks and can be used to marinate oily fish, chicken, turkey or veal.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 168 milligrams, Sugar 2 grams, TransFat 0 grams
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