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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Chili Lime Roasted Chicken
- 2 large chicken breasts on bone
- 1/2 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.
Check out these great recipes from other bloggers:
Roasted Chicken and Potatoes from Joyously Domestic
Slow Roasted Chicken with Lemon and Garlic from The Flamed Table
More Dinner Ideas From Me!
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