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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
Switching the classic lemons for limes in my chicken recipe proved highly successful. My husband and my taste buds found the change a lovely and lively one.
Now you might think it odd (at the end of the recipe) when I suggest squeezing a wedge of lime on the finished, carved meat, but a squeeze of lemon often finishes a dish, and Marc and I found the tart and tangy dash of lime especially refreshing. You may think so, too...
To download a free PDF of
this recipe that you can print,
save, or share, click here.
this recipe that you can print,
save, or share, click here.
 |
| Click here for the free recipe PDF. |
Cleo Coyle's
Roasted Chicken with
Lime and Rosemary
Ingredients:
4 – 6 pound whole chicken
5 – 6 fresh limes (medium size)
1 tablespoon sea salt
6 cloves garlic
2 tablespoons chopped, fresh rosemary
1 teaspoon poultry seasoning
½ teaspoon white pepper
3 tablespoons olive oil (divided)
Directions:
Step 1: Prep meat: First preheat your oven to 350º F. Allow the meat to reach room temperature (20 to 30 minutes outside the refrigerator). Rinse the chicken and pat dry. If your limes were in the refrigerator, warm them to room temperature, as well.
Step 2: Stuff the bird: Quarter one lime and place the sections inside the chicken cavity, along with a dash of sea salt and white pepper. Close the cavity. (I use a simple wooden skewer for this.)
Step 3: Create the rosemary-lime slurry: Place the sea salt into a small bowl and smash the garlic on it. Mix in the freshly squeezed juice of 2 to 3 limes (enough to measure about 1/4 cup). Add the chopped rosemary, poultry seasoning, white pepper, and 2 tablespoons of the olive oil. Now rub this slurry all over the bird and place breast side up on the greased rack.
Step 4: Roast: Lightly coat the top of your broiler pan or roasting rack with the final tablespoon of olive oil. (For easier clean up, I also like to cover the bottom portion of my pan with aluminum foil.) Place your pan in the center of your oven for about 25 minutes per pound, giving a bird of 6 pounds about 2½ hours of cooking time; a bird of 4 pounds about an hour and forty minutes. You’re looking for the thickest part of the thigh to reach an internal temperature of 165 degrees F.
TO FINISH: Once cooked, allow the chicken to stand for 15 minutes before carving. To keep it warm, tent foil over the bird. If you cut into the bird right out of the oven, the juices will run out and your chicken will be dry instead of succulent.
TO SERVE: Cut your remaining limes into wedges and serve on the side with the chicken. Invite guests to squeeze a little juice over the meat before digging in, and please do…eat with joy!
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☕
Eat (and read) with joy!
~ Cleo Coyle
5 Best of Year Lists!
👇
5 Best of Year Lists!
☕
Now in paperback!
Now in paperback!
Amazon * B&N
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IndieBound * BAM
"A gripping and entertaining mystery"
--Library Journal (Starred Review)
*
"Penetrating insights" --Kirkus Reviews
*
"Sure to delight" --Publishers Weekly
🍴
Our culinary mystery includes
25 delicious recipes! To get the
Free Recipe Guide, click here.
Click for Free Recipe Guide
to Shot in the Dark.
"A gripping and entertaining mystery"
--Library Journal (Starred Review)
*
"Penetrating insights" --Kirkus Reviews
*
"Sure to delight" --Publishers Weekly
🍴
Our culinary mystery includes
25 delicious recipes! To get the
Free Recipe Guide, click here.
25 delicious recipes! To get the
Free Recipe Guide, click here.
|
| Click for Free Recipe Guide to Shot in the Dark. |
A "Best Book of 2018!"
*
~ Suspense Magazine
"He is hardboiled in the tradition
of Philip Marlowe, and she is a genteel
Miss Marple; yet the two opposites
make an explosive combination..."
—Midwest Book Review
"He is hardboiled in the tradition
of Philip Marlowe, and she is a genteel
Miss Marple; yet the two opposites
make an explosive combination..."
—Midwest Book Review
of Philip Marlowe, and she is a genteel
Miss Marple; yet the two opposites
make an explosive combination..."
—Midwest Book Review