KooKooNoodle

I made one of my favorite dinners ever last night - Garlic Lime Roast Chicken with Onions. Soooooo goooood. It’s a recipe adapted from a chicken dish served at Versailles, a famous Cuban restaurant in Los Angeles. If you like all things garlic, this is the one for you.

VERSAILLES CHICKEN

1 Whole Roasting Chicken

1 Bulb Garlic (or so), peeled and finely chopped

1 TBS Kosher Salt

Juice of 5-6 Limes

1 tsp or so Chili Powder

3 Large Sweet Onions, sliced

1 Cup or so Chicken Stock/Broth

Preheat oven to 350-degrees. Wash and pat dry the chicken. Place chicken in bottom of a roasting pan. Loosen the skin under the breasts and legs of the chicken. Combine the chopped garlic with the salt to make a paste. Spread most of the garlic salt mixture under the skin of the breasts and legs, then rub the remaining garlic salt all over the top of the bird. Sprinkle some chili powder all over chicken.

Cover the entire chicken with the sliced onions.

Pour the lime juice over the chicken and onions.

Sprinkle some more chili powder over the onions.

Roast in the oven for 20-minutes per pound or until done. Every 30 minutes, rotate the pan and baste with 1/4 cup or so of chicken stock. Keeping the onions moist and the breast covered with moistened onions will keep the breast yummy and juicy. Let rest 10-15 minutes before carving.

Posted on October 6th, 2007 by Stephanie
Filed under: Food, Uncategorized