Ginger Lime Roast Chicken
1 large whole chicken, rinsed and patted dry
4 tablespoons unsalted butter, at room temperature
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 limes, juice and zest (from 1 lime)
Kosher salt and fresh ground black pepper
Preheat oven to 350.
In a small bowl, combine the butter, garlic, ginger and lime zest. Loosen the skin covering each breast by gently sliding your finger between the skin and the meat, taking care to leave the skin in tact. Gently massage ½ of the butter mixture under the skin. Rub the remaining butter mixture on the top of the bird and season with salt and pepper. Place the limes inside the cavity and season the cavity with salt and pepper.
Place chicken in a roasting pan, and roast for 1 hour and 45 minutes, or until an instant read thermometer, inserted into the thickest part of the thigh, registers 170 degrees.
Transfer chicken to a cutting board and tent with foil. Let rest 20 minutes before carving.Tags: Poultry, Spring Fever —