This classic recipe is such a simple one-pan dinner. My addition of the citrus and herbs gives it a complex flavor that hardly needs anything more. The chicken is moist and juicy and the skin is crisp. The secret to crisp skin chicken is to make sure the skin is patted dry.
Chicken with Lime-Cilantro-Celery Rub Roasted with Garlic and Potatoes
prep time: 30 minutes
baking time: 50-60 minutes
1 x 4-5 lb whole chicken, rinsed and patted dry inside and out
1 lime, halved
zest of two small limes
2 medium onions, quartered
1/4 cup cilantro, chopped
1/4 cup Chinese celery, leaves and stems chopped
2 heads garlic, peeled
4 potatoes, quartered
2 tablespoons melted butter
salt and pepper
Heat the oven to 350˚F.
Mince half of head garlic. Add the zest, cilantro, and celery. Mince fine and place in a small bowl. Set aside.
Salt and pepper the inside of the chicken. Stuff the cavity with the lime halves, one onion, and the remaining half a head of garlic. Truss the legs with kitchen string.
Loosen the breast skin and stuff between the skin and the breast with the garlic-lime-cilantro-celery mixture. Brush the skin with melted butter. Salt and pepper the chicken to taste.
Put the potatoes, remaining onion quarters, and the remaining head of garlic in the roasting pan. Drizzle with olive oil. Salt and pepper to taste. With your hands, mix the vegetables with oil and seasoning. Clear a space in the center. Nest the prepared chicken in the middle of the vegetables.
Roast for 50-60 minutes or until the chicken registers 160˚F when tested with an instant read thermometer. Let rest 10 minutes then carve.