How to Roast a Chicken with Lime and Rosemary by author Cleo Coyle

Roasting a chicken is a basic cooking skill that's easy to master, and Marc and I are happy to share one of our favorite ways to do it. This recipe is wonderfully versatile, too. Feel free to replace the lime and rosemary we love in this recipe with any citrus or herb you prefer or have on hand. As for our choices... 

Typically, you'll see rosemary paired with lemon in chicken recipes, but we've always been bigger fans of limes. Their tangy, bright taste brings a lively and lovely flavor to a gently roasted bird. We hope you enjoy the combination as much as we do. 

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Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries 

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No-Bake Key Lime Cheesecake Pie - My Lazy Summer Dessert by Cleo Coyle

This cross between a no-bake cheesecake and a Key lime pie is a beautiful, light dessert for the lazy days of summer. Despite the dessert's title, don't feel you must use Key limes, which aren't always easy to find.

The larger, more common Persian limes will do a fine job on the flavor, and no one is likely to notice the difference. So what is the difference? See my note at the end of this post. 

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Roasted Chicken with Rosemary and Lime from author Cleo Coyle

Click here for the
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. And may you...

Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries