Roasted Chile-Lime Chicken

1. 1

   Heat oven to 400 degrees F and arrange a rack in the middle.

2. 2

   Pat chicken dry with paper towels.

3. 3

   Remove necks and any innards from the cavities and discard.

4. 4

   To spatchcock, use a sharp pair of poultry shears or kitchen scissors to cut along the backbone; remove and discard.

5. 5

   Place chicken, breast-side up, and press down to flatten it to it is lying completely flat.

6. 6

   Combine remaining ingredients in a small bowl and mix until evenly combined.

7. 7

   Season and adjust flavor as desired.

8. 8

   Loosen the skin from the breast and legs of the chicken and, using your clean hands, spread 1/2 of the mixture underneath.

9. 9

   Rub the remaining mixture all over the outside of the chicken.

10. 10

    Set aside while oven heats up, at least 20 minutes.

11. 11

    Lay chicken in a roasting pan or baking dish fitted with a rack and roast until cooked an instant read thermometer inserted into the thigh registers 165degreesF, about 50 to 60 minutes; let sit at least 10 minutes before carving.

12. 12

    Serve with pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.