ROAST CHICKEN WITH CILANTRO AND LIME

Here is a great recipe from Kalya. Roast Chicken is a great meal for anyone on the South Beach Diet, or any kind of low glycemic or low carb eating plan. This looked so delicious that I started cutting it up before I realized I hadn't taken a photo, so the photo may not do it justice!

This marinade produced delicious, tender, juicy chicken with just a slight overtone of lime and cilantro. You could pour the marinade over and marinate it all day while you are at work, then roast the chicken when you get home for an easy dinner. I ate mine with some brown rice cooked with chile powder and a green salad. You could use the cooked chicken for chicken tacos in low carb flour tortillas. Leftover chicken would also be great on a salad for lunch the next day.

I used dried cilantro in this recipe, which I think is fine in something like this where it is mixed in a marinade. I got the dried cilantro and the Chipotle chile powder. If you have access to fresh cilantro, by all means use it. I buy bags of limes and when they are starting to go bad I squeeze the juice out and freeze the juice for recipes like this.

ROAST CHICKEN WITH CILANTRO AND LIME
1 whole chicken, 4-5 pounds
Marinade:
1/2 cup fresh lime juice
1/4 cup olive oil
1 T minced garlic
2 tsp. onion powder or 1 T grated onion
2 T dried cilantro
1/2 tsp. ground Chipotle chile powder

Remove giblets from inside chicken and discard. Rinse chicken inside and out with warm water. Tie chicken with kitchen string if you will be cooking it on the rotisserie.

Mix marinade ingredients. Put chicken in large ziploc bag and pour marinade over chicken. Marinate 6-8 hours in refrigerator.

If cooking in oven, preheat oven to 450. Remove chicken from marinade and rinse with warm water. (Optional, but I like to rinse off the cilantro so it doesn't burn.) Roast or rotisserie cook about 15-20 minutes per pound. Use instant read meat thermometer to tell when chicken is done. Minimum temperature should be 185.Let stand 10 minutes before cutting.