Chile Lime Roasted Chicken

Chile Lime Roasted Chicken: Jessi's Kitchen

I am seriously behind on posting recipes here on the blog and I have REALLY missed it. I have been working on a big photography project outside of the blog because I offer Food Photography as a part of Jessi’s Kitchen and it has kind of consumed every aspect of my life lately…..but I am back now and REALLY happy to be.

I lately have started roasting whole chickens. I usually buy rotisserie chickens at the store and decided I should just try making my own at home. There are many different methods to roasting a chicken but I decided to do it at a low temperature and slow cook it. The chicken was really so tender and full of wonderful lime and chile flavors.


Chile Lime Roasted Chicken 2_

Chile Lime Roasted Chicken
Serves 4
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Prep Time
45 min
Cook Time
2 hr 30 min
Prep Time
45 min
Cook Time
2 hr 30 min
  1. 4–4.5lb chicken
  2. 1/3 cup ghee or softened grass-fed butter
  3. 1 tsp ancho chile powder
  4. 2 tsp chili powder
  5. 1 tsp granulated garlic
  6. 1 tsp sea salt
  7. 1 tsp black pepper
  8. Zest and slices of 3 limes
  1. Pull the whole chicken out of the refrigerator and let sit at room temperature for 30 minutes and preheat oven to 300.
  2. Combine the ghee, ancho, chili powder, garlic, sea salt, pepper and lime zest in to a bowl mix in to a paste.
  3. Take a tablespoon or two of the ghee mixture and rub it under the chicken skin and then add several of lime slices inside the chicken cavity.
  4. Tie the chicken with some butcher’s twine so it cooks evenly and then rub the rest of the ghee mixture all over the chicken.
  5. Place the chicken in a large cast iron cast iron skillet and roast for approximately 2.5 hours or until internal temperature reaches 165.
  6. Let the roasted chicken set for about 15 minutes and then serve.
  1. Cooking time may vary some according to the size of your chicken.
Jessi's Kitchen
Chile Lime Roasted Chicken: Jessi's Kitchen

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