Roast Chicken Southwestern-Style
List of Ingredients
1 5- to 6-pound whole
roasting chicken
1 tablespoon olive oil or
cooking oil
1 teaspoon dried oregano,
crushed
1/2 teaspoon ground cumin
1 lime, cut into 6 wedges
2 cilantro sprigs
1 15-ounce can black
beans, rinsed and drained
1 small tomato, chopped
1 small cucumber, seeded and chopped
1/4 cup chopped green onion
2 tablespoons snipped cilantro or parsley
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
1 tablespoon olive oil or cooking oil
1 clove garlic, minced
1/4 teaspoon salt
Cilantro sprigs (optional)
Lime wedges (optional) Recipe
Brush chicken with 1 tablespoon oil. In a small bowl combine oregano and
cumin; sprinkle over the outside of the bird, then rub into skin. Place 6 lime
wedges and 2 cilantro sprigs in body cavity. Tuck the drumsticks under the
band of skin that crosses the tail. If there is no band, tie drumsticks to the
tail. Twist the wing tips under the chicken.
Place chicken, breast side up, on a rack in a shallow pan. Insert a meat
thermometer into the center of one of the thigh muscles. The bulb should not
touch the bone. Roast, uncovered, in a 325 degree F oven for 1-3/4 to 2-1/2
hours or until meat thermometer registers 180 degrees F. At this time,
chicken is no longer pink and the drumsticks move easily in their sockets.
When the bird is two-thirds done, cut the band of skin or string between the
drumsticks so the thighs cook more evenly.
Meanwhile, for black bean salsa, in a bowl combine black beans, tomato,
cucumber, green onion, cilantro or parsley, lime peel, lime juice, 1
tablespoon oil, garlic, and salt. Mix well. Cover and chill until serving time.
Remove chicken from oven and cover it with foil. Let chicken stand for 10
to 20 minutes before carving. Serve black bean salsa with chicken. Garnish
with additional cilantro and lime wedges, if desired. Makes 10 servings.
Make-Ahead Tip: Prepare salsa; cover and chill up to 12 hours.
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