Roasted Chicken with Rosemary and Lime from author Cleo Coyle

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free recipe PDF.

Like writing, cooking is an inspirational occupation, and often the ingredients dictate the dish. In this case, a gorgeous green bundle of piney rosemary did the talking: "Chop me up and cook me with a chicken," Rosemary whispered.


I blinked and her needling little voice was gone, replaced with a rather burly produce manager, wondering why I had his herbs to my ear. Well, here's the reason...

To download this recipe as a free PDF, click here. To see it as a blog post with big, step-by-step photos, scroll down or click here or on the read more link below. And may you...

Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries





While pairing rosemary with lemon is a 
classic flavor combination, I've always
been a bigger fan of lime, which you may
have guessed if you've seen my post for
Lime Coolers (one of my favorite recipes)...


http://www.cleocoylerecipes.com/2013/12/Key-Lime-Coolers-Foodbuzz-Top-9-Cleo-Coyle.html


To get my Lime Coolers
cookie recipe, click here.


The post includes a fun 
taste test that explores the differences 
between Key limes and Persian limes (the kind we usually
see in the USA), 
and matches both against a bottled lime juice.

And now for the chicken...





Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.

Cleo Coyle's
Roasted Chicken
with Lime and Rosemary

Switching the classic lemons for limes in my chicken recipe proved highly successful. My husband and my
taste buds found the change a lovely and lively one.

Final Note: You might think it odd (at the end of the recipe) when I suggest squeezing a wedge of lime
on the finished, carved meat, but a squeeze of lemon often finishes a dish, and Marc and I found the tart and tangy
dash of lime especially refreshing. You may think so, too...



http://www.coffeehousemystery.com/userfiles/file/LimeChicken_CleoCoyle.pdf
Click here for the
free recipe PDF.


To download a free PDF of this recipe that you can print, save, or share, click here.



INGREDIENTS:

4 – 6 pound whole chicken
5 – 6 fresh limes (medium size)
1 tablespoon sea salt 
6 cloves garlic
2 tablespoons chopped, fresh rosemary
1 teaspoon poultry seasoning
½ teaspoon white pepper 
3 tablespoons olive oil (divided) 

METHOD:

Step 1: Prep meat: First preheat your oven to 350º F. Allow the meat to reach room temperature (20 to 30 minutes outside the refrigerator). Rinse the chicken and pat dry. If your limes were in the refrigerator, warm them to room temperature, as well.




Step 2: Stuff the bird: Quarter one lime and place the sections inside the chicken cavity, along with a dash of sea salt and white pepper. Close the cavity. (I use a simple wooden skewer for this.)

Step 3: Create the rosemary-lime slurry: Place the sea salt into a small bowl and smash the garlic on it. Mix in the freshly squeezed juice of 2 to 3 limes (enough to measure about 1/4 cup). Add the chopped rosemary, poultry seasoning, white pepper, and 2 tablespoons of the olive oil. Now rub this slurry all over the bird and place breast side up on the greased rack.





Step 4: Roast: Lightly coat the top of your broiler pan or roasting rack with the final tablespoon of olive oil. (For easier clean up, I also like to cover the bottom portion of my pan with aluminum foil.) Place your pan in the center of your oven for about 25 minutes per pound, giving a bird of 6 pounds about 2½ hours of cooking time; a bird of 4 pounds about an hour and forty minutes. You’re looking for the thickest part of the thigh to reach an internal temperature of 165 degrees F.


TO FINISH: Once cooked, allow the chicken to stand for 15 minutes before carving. To keep it warm, tent foil over the bird. If you cut into the bird right out of the oven, the juices will run out and your chicken will be dry instead of succulent.

TO SERVE: Cut your remaining limes into wedges and serve on the side with the chicken. Invite guests to squeeze a little juice over the meat before digging in, and please do…eat with joy!





http://www.coffeehousemystery.com/userfiles/file/LimeChicken_CleoCoyle.pdf

Click here to download
the free recipe PDF, and...




☕ ☕ ☕ ☕ ☕




Eat (and read) with joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.



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Once Upon a Grind 
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* Dairy-Free Almond Milk Custard
* Caramel-Dipped Meltaway Cookies 
* Black Forest Brownies 
* Cappuccino Blondies 
* Shrimp Kiev
* Dr Pepper Glazed Chicken
* Silver Dollar Chocolate Chip Cookies
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...and many more recipes, including 
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See Once Upon a Grind's 
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See Billionaire Blend's
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Comments and
Questions!


To leave a comment or question 
for Cleo, click here and visit the 
Coffee Talk Message Board 
at her online coffeehouse.



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