FIESTA ROAST CHICKEN

2 limes

2 tbsp butter, room temperature

1/2 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp salt

1 (4 to 5 lb) roasting chicken

4 garlic cloves, crushed

4 sprigs fresh cilantro

Preheat oven to 375-degrees. 

Grate 1 teaspoon of zest and squeeze 1 teaspoon of lime from one of the limes. Quarter the second lime.

In a small bowl, using a fork, mash the lime zest, lime juice, butter, paprika, cumin and salt together. Rub over the chicken.

Place chicken in a roasting pan; add 1 cup water. Place the garlic, cilantro and lime quarters in the chicken cavity. Truss chicken, if you prefer. Cook chicken at 375-degrees for about 1 1/2 hours until a meat thermometer inserted into the thickest part of a thigh, without touching the bone, reads 170-degrees. The juices should run clear. Remove chicken from roaster to a serving platter or a cutting board and tent with foil. Allow to stand under the foil for 10 minutes before carving.

If desired, skim excess fat from the pan juices and serve juices with the chicken.

Yield: 6 servings Per serving: 430 calories, 43g protein, 1g carbs, 400mg sodium, 27g fat (9g saturated)

recipe and photo First for women magazine 2023