Chicken - Roasted Lime Whole Chicken

By á-47

Ingredients

• 1/2 cup Dijon mustard
• 1/4 cup lime juice
• 1/4 cup soy sauce
• 2 Tbsp. minced fresh parsley or 2 tea. dried parsley flakes
• 2 Tbsp. minced fresh rosemary or 2 tea. dried rosemary, crushed
• 2 Tbsp. minced fresh sage, or 2 tea. rubbed sage
• 2 Tbsp. fresh thyme or 2 tea. dried thyme
• 1 tea. white pepper
• 1 tea. nutmeg
• 1 roasting chicken (6-7 lb)
• 4 medium limes, cut into wedges

Preparation

Step 1

Combine first 9 ingredients in a small bowl. Cover and refrigerate 1/4 cup marinade; pour remaining marinade into a 2 gal. zip lock. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours.

Drain chicken and discard marinade. Place lime wedges inside the cavity. Tuck wings under chicken; tie drumsticks together. Place chicken breast side up on a rick in a shallow roasting pan. Brush reserved marinade over chicken.

Bake at 350 degrees for 2 to 2 1/21 hours or until a thermometer reads 180 degrees, basting occasionally with pan juices. Cover loosely with foil if chicken browns too quickly. Let stand for 15 minutes before carving.