Slow Roasted Chicken with Cilantro-Lime Butter

Fall is my favorite time of year to cook. I love making soups, roasts, stews, and roasted chicken. I was in the mood for Mexican food so I decided to slow roast a chicken with cilantro-lime butter. It was moist, tender, and so flavorful. I am looking forward to making some tasty recipes with the leftover chicken… stay tuned.

Slow Roasted Chicken with Cilantro-Lime Butter
Recipe and photos by For the Love of Cooking.net
 
  • 5 lb free range chicken
  • 1-2 tbsp butter
  • 2 tbsp fresh cilantro, chopped
  • Zest of one lime
  • 1 clove of garlic, minced + several more cloves for stuffing
  • 1/2 a sweet yellow onion quartered
  • Handful of cilantro including stems for stuffing
  • Sea salt and fresh cracked pepper, to taste

Preheat the oven to 275 degrees. Clean chicken and pat dry. Mix the chopped cilantro, minced garlic, and lime zest with the butter, mix well. Place the chicken on a roasting rack in a roasting pan. Spread a bit of the butter mixture over the back of the chicken. Cut the lime in half and squeeze the juice from one half all over the back of the chicken. Season with sea salt and freshly cracked pepper then flip the bird over breast side up. Carefully, lift the skin over the breasts and rub some of the butter mixture directly onto the breast meat. Then rub the remaining butter mixture over the skin of the bird. Squeeze juice from the other half of the lime over the skin. Season with sea salt and freshly cracked pepper. Place the lime halves inside the cavity along with the handful of cilantro, onion, and garlic cloves.

Place the meat thermometer into the thickest part of the thigh, making sure not to touch bone. Roast uncovered for 3 1/2 – 4 hours until the meat thermometer reads 180 degrees. I start basting my bird after 2 hours and repeat every 1/2 an hour after that. My chicken turns out sticky and slightly crispy. If you want crispy skin then don’t baste for the last hour and turn the heat up to 350 degrees for the last 5 minutes of cooking. Remove from oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!

Click here for a printable version of this recipe – For the Love of Cooking.net



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2 Responses to “Slow Roasted Chicken with Cilantro-Lime Butter”

  1. 1

    guarantor loans — September 21, 2010 @ 1:19 pm

    the recipe is totally awesome.. my friends love it so much..

    [Reply]

  2. 2

    Ingrid — September 27, 2010 @ 2:43 am

    I agree with your first commenter…it does look divine. Roasting a whole chicken intimidates me so I'm gonna stick with your compound butter and dream of the chicken. :)
    ~ingrid

    [Reply]

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