Wonderful roasted chicken dinner and it’s so easy to make! Chicken breast marinated in chili-lime marinade and roasted to juicy perfection!
Oh my gosh…I’m definitely in a home stretch here!! TWO weeks left until I graduate!!
It’s been crunch time like you wouldn’t believe. I’m finishing my last paper and have to handle all the gradation details. I can’t believe that it’s so close. I am nearly done! Well, I’ll be done with this degree. Feels like I’ll never be done with the next one. Ph.D. work will be the longest one yet but I have a good feeling about it. Even though I’m scared to death, I’m excited to do some “grown up” academic work. So please, wish me luck getting into the program I want to get into, everyone!!
These last couple of weeks, cooking is suffering a bit and I have to stick to easy recipes. This Chili Lime Roasted Chicken can’t get any easier! All you have to do is throw the ingredients in a bowl, marinade chicken and then roast it for about an hour. Easy and to die for!
I recommend using chicken on bone and with skin still on because it will be a little more flavorful and juicy. You can of course use boneless/skinless chicken breast if you can’t find breast on bone. You can also throw in some cut-up potatoes and carrots in the skillet to roast with chicken. Or you can serve it with a side salad, which is what I like to do.
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- 2 large chicken breasts on bone
- ½ cup olive oil
- 1 tsp chile powder (I used Ancho Chile Powder)
- 1 jalapeno, seeded and minced
- 1 tsp fresh minced cilantro
- 2 garlic cloves, grated
- 1 large lime
- salt to taste
- Preheat the oven to 350.
- Slice half the lime in thin slices to be added to the chicken, then zest and juice the remaining half for the marinade. Whisk all ingredients, except chicken, in a large mixing bowl.
- Add chicken breasts and coat them in the mixture very well. Try to get some of the mixture under the skin so the flavors cook through more.
- Marinade chicken breasts for about 15 minutes.
- Place on a seasoned cast iron skillet (you can use a baking dish as well, or a roasting pan), spread the marinade over chicken and bake for 60-75 minutes, depending on the size of chicken breasts. Cut into the thickest part of the chicken and press lightly. If juice runs out clear, it's ready.
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