Chile Lime Roast Chicken
, 4 servings
Spice-rubbed spatchcocked chicken roasted over potatoes and carrots, finished with a garlicky serrano-cilantro lime butter.
| prepHeat oven to 450°F / 230°C | |||||
| 2 tsp ground cumin | Mix spice rub | Coat chicken with rub | Set chicken on top, skin up | Roast 450°F / 230°C, 45-60 min | Drizzle sauce over chicken, serve |
| 2 tsp ground coriander | |||||
| 1 tsp paprika | |||||
| 1 tsp dried oregano | |||||
| 2 tsp kosher salt (Diamond Crystal), plus more for seasoning and serving | |||||
| 1 spatchcocked chicken, about 1.6 kg (or 8 skin-on thighs, about 1.4 kg), patted dry | |||||
| 680 g baby potatoes, halved | Toss potatoes & carrots in oil, salt | ||||
| 2 large carrots, cut into ½-inch / 1 cm pieces | |||||
| 2 tbsp neutral oil, such as canola | |||||
| 115 g unsalted butter | Melt butter, soften garlic 3 min | Off heat, add chiles & cilantro | Zest lime in, squeeze juice, salt | ||
| 5 garlic cloves, minced | |||||
| 2 fresh serrano chiles, minced | |||||
| 10 g cilantro leaves, finely chopped | |||||
| 1 lime | |||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.