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Roast Chicken with Scallion, Ginger, and Lime

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Recipe photo courtesy of Christina Holmes

Roast chicken is so good, you may not want to stray from the classic -- but then you would never know how easy it is to transform the flavor by varying the seasonings and vegetables. This recipe comes from our book "One Pot."

Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Timing is Everything
For the most even results, let chicken come to room temperature (this takes about an hour) before roasting. Once it's out of the oven, don't skip the resting time. Those ten minutes allow the juices to redistribute, for moist, tender meat.

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Reviews

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How would you rate this recipe?
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  • caroline94010
    28 SEP, 2016
    Really liked it! Used olive oil and cooked at a lower temp...skipped parsnips and sprouts, excellent chicken!
    Reply
  • Ivy Valory
    24 AUG, 2015
    The smallest chicken I could find when I set out to make this was a giant 6 1/2 lbs so it took a little longer to cook, but it was spectacular! The paste turned out a little looser than when Sarah made it, but it was still terrific. I think it would help if you gave a measurement for the green onions, as in, 8 green onions (about 2 cups). I agree with the other comment about the paste being too salty to eat just plain, although cooking it does tame the salt. I had no limes so used lemon zest
    Reply
  • MS12186389
    26 JAN, 2015
    With a blizzard in the forecast, I decided that roast chicken would be the perfect comforting meal for a snowy evening. The idea of ginger scallion paste intrigued me, and the taste was amazing. The only change I made was the addition of small purple sweet potatoes to the veggies. The chicken was tender and juicy with a hint of subtle flavor from the ginger scallion paste. The veggies were roasted to perfection- a sweet and delicious contrast to the ginger scallion paste. A winning recipe!
    Reply
  • emccammon
    26 JAN, 2015
    This recipe needs more work in the test kitchen. Both vegetables were slightly overcooked by the time the chicken was done (after 25 minutes of the second cooking period) and definitely did not need an additional 10 minutes. The paste was good as a rub on the chicken but it was way too salty to use for serving along with the cooked food as recommended. I think with cutting down the vegetable cooking time, and less salt in the paste not used as a rub, this recipe has potential.
    Reply

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