SWS: Roast Chicken Southwestern-Style
Source of Recipe
Better Homes & Garden
* Exported from MasterCook *
Roast Chicken Southwestern-Style
Recipe By :
Serving Size : 10 Preparation Time :0:50
Categories : Chicken, Southwest
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole roasting chicken (5 lb)
-- (to 6 lb)
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 can black beans (15 oz) -- rinsed and
-- drained
1 small tomato -- chopped
1 small cucumber -- seeded and chopped
1/4 cup green onion -- chopped
2 tablespoons snipped cilantro or parsley
1 teaspoon lime peel -- finely shredded
2 tablespoons lime juice
1 tablespoon olive oil or cooking oil
1 garlic clove -- minced
1/4 teaspoon salt
cilantro sprigs -- (optional)
lime wedges -- (optional)
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 degree 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.
Make-Ahead Tip: Prepare salsa; cover and chill up to 12 hours.
Nutritional facts per serving:
Calories: 310, total fat: 16 g, saturated fat: 4 g, cholesterol: 93 mg, sodium: 214 mg, carbohydrate: 9 g, fiber: 2 g, protein: 35 g
Prep: 50 minutes Roast 1 hour 45 minutes
Cuisine:
"Southwest"
Source:
"Better Homes & Gardens"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
T(Cooking Time):
"1:45"
- - - - - - - - - - - - - - - - - - -
|
|
member logon
