Oven Roasted Lime Chicken Recipes

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GARLIC LIME CHICKEN BREASTS



Garlic Lime Chicken Breasts image

This came from my friend Liz's recipe box. Few ingredients but great flavor, chicken always turns out moist. She makes extra to have leftovers for Mexican Lime Chicken Soup.

Provided by Kitchen Witch Steph

Categories     Chicken Breast

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup fresh lime juice
1/4 cup olive oil
1 tablespoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
4 chicken breast halves, rinsed and patted dry (2 lbs. total, with or without skin)
lime wedge

Steps:

  • Whisk together lime juice, oil, garlic, salt, and pepper in a large bowl.
  • Add chicken, turning to coat. Marinate chicken, covered and refrigerated, turning once or twice, for at least 2 hours and up to 8 hours.
  • Put a rack in the upper third of the oven and preheat to 400 degrees.
  • Remove chicken from marinade (discard marinade) and arrange skin side up, without crowding, in a shallow baking dish.
  • Season with salt and pepper. Roast until just cooked through, 25 to 30 minutes.
  • If chicken has a skin, turn oven to broil. Broil chicken about 2 inches from the heat until skin is crisp, about 2 minutes.
  • Serve with lime wedges.

OVEN-ROASTED LIME CHICKEN



Oven-Roasted Lime Chicken image

Serve up a one-pan chicken and veggie dish with Oven-Roasted Lime Chicken. This lime chicken recipe has a zesty citrus aroma thanks to a lime vinaigrette.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 8 servings

Number Of Ingredients 7

1-1/2 lb. Yukon Gold potatoes (about 6)
2 red peppers, quartered
3/4 cup KRAFT Zesty Lime Vinaigrette Dressing
3 cloves garlic, minced
1 whole chicken (4 lb.), cut up
1 onion, cut into 8 wedges
2 Tbsp. fresh cilantro

Steps:

  • Heat oven to 425ºF.
  • Combine potatoes and peppers in large bowl. Mix dressing and garlic until blended. Pour half over vegetables; toss to evenly coat.
  • Place chicken in roasting pan sprayed with cooking spray; brush with remaining dressing mixture. Spoon vegetables around chicken.
  • Bake 1 hour or until chicken is done (165ºF) and vegetables are tender, reducing oven temperature to 350ºF after 30 min.
  • Transfer chicken and vegetables to platter; sprinkle with cilantro.

Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g

20-MINUTE BAKED LIME CILANTRO CHICKEN BREASTS



20-Minute Baked Lime Cilantro Chicken Breasts image

Super juicy, EASY, tender chicken that's ready in FAST and made on ONE sheet pan!! Bursting with robust Mexican-inspired lime-cilantro flavors that will make it an automatic family FAVORITE!!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 25m

Number Of Ingredients 12

3 pounds boneless skinless chicken breasts (4 extra-large breasts or 6 average)
3 to 4 tablespoons olive oil
kosher salt, to taste
freshly ground black pepper, to taste
1/4 cup light brown sugar, packed
2 to 3 tablespoons chili powder
2 teaspoons cumin
1 to 2 teaspoons paprika or smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper, optional and to taste
freshly squeezed lime juice, to taste
2 to 3 tablespoons fresh cilantro finely minced, for garnishing; or to taste

Steps:

  • Preheat oven to 425F (use convection if you have it) and line a baking sheet with foil (optional but highly recommended, see Notes below)) for easier cleanup.
  • Place the chicken on the baking sheet, and pound to an even thickness. I use an empty wine bottle, but a meat pounder or tenderizing tool, a rolling pin, or a heavy frying pan all work. The chicken doesn't need to be pounded 'thin', but it needs to be of pounded to a uniform thickness so it all cooks through at the same time.
  • Evenly drizzle the chicken with olive oil and generously season with salt and pepper; set aside.
  • To a small bowl, add the remaining ingredients (except the lime juice and cilantro), stir to combine, and evenly spoon the dry rub over the chicken on both sides. I add a bit more to the side that's facing up than the side that's on the bottom in contact with the baking sheet.
  • Bake for about 20 minutes, or until chicken is cooked through (165F) and done.
  • Evenly drizzle the chicken with fresh lime juice and evenly garnish with fresh cilantro. Allow the chicken to rest for 5 to 10 minutes before slicing into it (cover with foil if desired to keep it warmer). Resting the chicken really helps lock in the juices and moisture so don't skip this step.

Nutrition Facts : Calories 378 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 53 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 289 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

ROASTED LIME CHICKEN



Roasted Lime Chicken image

The subtle citrus flavor infused throughout this moist and baked lime chicken makes it a frequent request for family dinners. It's the ideal way to use fresh herbs such as rosemary, sage, thyme and parsley. -Kathy Lewis-Martinez, Spring Valley, California

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 10 servings.

Number Of Ingredients 11

1/2 cup Dijon mustard
1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 teaspoon white pepper
1 teaspoon ground nutmeg
1 roasting chicken (6 to 7 pounds)
4 medium limes, cut into wedges

Steps:

  • Combine the first 9 ingredients in a small bowl. Cover and refrigerate 1/4 cup marinade; pour remaining marinade into a large shallow dish. Add the chicken and turn to coat. Refrigerate for at least 4 hours., Drain chicken, discarding marinade. Place lime wedges inside the cavity. Tuck wings under chicken; tie drumsticks together. Place chicken breast-side up on a rack in a shallow roasting pan. Brush reserved marinade over chicken., Bake at 350° for 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 165°. Cover loosely with foil if chicken browns too quickly. Let stand 15 minutes before carving.

Nutrition Facts : Calories 341 calories, Fat 19g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 629mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.

CHILI LIME CHICKEN



Chili Lime Chicken image

Chili Lime Chicken is tender oven-baked chicken, with an easy spice rub and no marinade needed. Flavored with chili powder, cumin, lime juice, and cilantro.

Provided by Sabrina Snyder

Categories     Dinner

Time 35m

Number Of Ingredients 8

1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 tablespoon olive oil
6 chicken thighs (, boneless skinless)
1 lime (, cut into wedges)
2 tablespoons cilantro (, chopped)

Steps:

  • Pre-heat oven to 400 degrees.
  • Mix together chili powder, cumin, salt and cinnamon.
  • Season chicken with spices and the olive oil, rubbing it into chicken until the spices don't look dry anymore.
  • Place chicken in baking pan and roast for 30 minutes.
  • When serving, squeeze fresh lime juice over the chicken and garnish with cilantro.

Nutrition Facts : Calories 278 kcal, Carbohydrate 2 g, Protein 19 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 304 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BEER ROASTED LIME CHICKEN



Beer Roasted Lime Chicken image

Beer roasted chicken stuffed with limes brings a whole new dimension to chicken. It's both flavorful and juicy. This recipe is absolutely to die for!

Provided by LAQUINNA

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h15m

Yield 6

Number Of Ingredients 6

1 (4 pound) whole chicken
1 tablespoon salt, or to taste
1 tablespoon ground black pepper, or to taste
1 lime, halved
½ (12 fluid ounce) can beer
1 cup water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven.
  • Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180 degrees F (80 degrees C) when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving.

Nutrition Facts : Calories 398.5 calories, Carbohydrate 2.9 g, Cholesterol 129.4 mg, Fat 22.9 g, Fiber 0.6 g, Protein 41.1 g, SaturatedFat 6.4 g, Sodium 1288.9 mg, Sugar 0.2 g

GARLIC LIME ROASTED CHICKEN DRUMSTICKS



Garlic Lime Roasted Chicken Drumsticks image

Easy but tasty oven-baked drumsticks sure to please even the pickiest of eaters. An overnight marinade makes this chicken practically fall off the bone. If you don't have time to make this ahead, you could make it in 30 minutes. Enjoy!

Provided by Lizeth Gonzalez-Stewart

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 3h15m

Yield 10

Number Of Ingredients 9

¼ cup olive oil
1 large lime, juiced, or more to taste
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
½ teaspoon ground black pepper
10 skinless chicken drumsticks

Steps:

  • Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
  • Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Let chicken come to room temperature, about 25 minutes. Arrange on the baking sheet.
  • Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more.
  • Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.

Nutrition Facts : Calories 194.2 calories, Carbohydrate 1.4 g, Cholesterol 76 mg, Fat 10.1 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 2 g, Sodium 81.1 mg, Sugar 0.4 g

EASY HONEY & LIME ROAST CHICKEN



Easy Honey & Lime Roast Chicken image

A beginners recipe for roast chicken. The glaze gives it a subtle honey & lime flavour. I also do my turkey at Christmas like this.

Provided by -Sylvie-

Categories     Whole Chicken

Time 15m

Yield 1 chicken

Number Of Ingredients 9

1 chicken
1 onion, quartered
3 garlic cloves, peeled
1 lime, quartered
1/2 lime, juice of
1 teaspoon paprika
2 tablespoons honey
1 tablespoon olive oil
salt and pepper, to taste

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.

Nutrition Facts : Calories 1311.7, Fat 82.4, SaturatedFat 21.5, Cholesterol 340.2, Sodium 328.7, Carbohydrate 58, Fiber 4.9, Sugar 41, Protein 87.2

OVEN-ROASTED MOJITO CHICKEN



Oven-Roasted Mojito Chicken image

Provided by John Stage

Categories     Chicken     Onion     Marinate     Roast     Cilantro     Parsley

Yield Makes 4 to 6 servings

Number Of Ingredients 9

The Chicken
1 chicken (3 1/2 pounds), cut into 8 pieces
1 cup Mojito Marinade
1 large onion, sliced into 1/2-inch rounds
2 tablespoons chopped fresh Italian parsley or cilantro
The Garnish
Lime wedges
The Accoutrement
Rice

Steps:

  • Spread the chicken out in a baking dish, and pour the Mojito Marinade over it. Get personal with the pieces and rub some of the marinade right up under the skin. Marinate the chicken for 4 hours, or overnight, in the fridge.
  • Turn the oven on to 375°. Scatter the onion slices over the bottom of a roasting pan, and put the chicken on top, skin side up. Pour the remaining marinade over the chicken and onions, and pop the pan into the oven. Roast for 1 hour and 15 minutes, til the chicken is golden and cooked through.
  • Lift the chicken pieces out of the pan and arrange them on a platter. Stir up the pan juices, adding a bit of freshMojito Marinade (if you have it) to wake up the flavors. Spoon the onions and pan juices over the chicken. Sprinkle with parsley or cilantro and garnish the dish with lime wedges. Get everybody to squeeze some lime over their portion for added flavor. Serve with rice.

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