Recipes Ingredients Meat & Poultry Chicken Roasted Chicken with Ginger, Chile, and Lime 2.9 (27) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 26, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 30 mins Servings: 4 Instead of being rubbed on the skin, spicy ginger-chile butter is spread under the skin, giving the roasted chicken a more intense flavor. Ingredients 2 tablespoons plus ½ 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 ½ pounds) 2 large onions, thickly sliced 1 lime, cut into 8 wedges (optional) Directions 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. Rate it Print