Roasted Chicken with Ginger, Chile, and Lime
Instead of being rubbed on the skin, spicy ginger-chile butter is spread under the skin, giving the meat a more intense flavor.
- 2 tablespoons plus 1/2 teaspoon butter, at room temperature
- 1 shallot, finely chopped (about 2 tablespoons)
- 1 piece fresh ginger (2 inches long), peeled and finely chopped (about 2 tablespoons)
- 1 tablespoon finely chopped pickled jalapeno chile
- 1 tablespoon fresh lime juice
- 2 teaspoons ground coriander
- Coarse salt and ground pepper
- 1 whole chicken (3 1/2 pounds)
- 2 large onions, thickly sliced
- 1 lime, cut into 8 wedges (optional)
Make the ginger-chile butter: In a small bowl, using a spoon, mash together 2 tablespoons butter, shallot, ginger, jalapeno, lime juice, coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Preheat oven to 425 degrees. Using fingers, gently loosen skin from chicken breasts. With a small spoon, insert butter mixture evenly between skin and meat; pat skin back down. Tie chicken legs together with cotton kitchen twine; tuck wing tips underneath. Rub chicken with remaining 1/2 teaspoon butter; season generously with salt and pepper. On a rimmed baking sheet, arrange onions in a single layer; place chicken on top.
Roast until chicken is well browned and an instant-read thermometer inserted in a thigh (without touching bone) reads 175 degrees, 50 to 60 minutes. Transfer chicken to a cutting board and tent with oil; let rest 10 minutes (the temperature will rise by about 5 degrees).
On baking sheet, stir onions together with pan juices. Carve chicken; serve with onions and, if desired, lime wedges.