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Kalyn's Kitchen

Roast Chicken with Cilantro and Lime

This Roast Chicken with Cilantro and Lime marinates all day; then just roast the chicken while you make the rest of the meal for a delicious low-carb dinner! Use Chicken Recipes to find more recipes like this one.

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Roast Chicken with Cilantro and Lime found on KalynsKitchen.com

I wish I could report I was all better from the bronchitis I got in Thailand, but even though I am improved I’m still under the weather. (Yes, I did go to the doctor!) Definitely I haven’t been thinking about cooking and taking photos since I got home, but before I went on the trip Jake and I made this Roast Chicken with Cilantro and Lime to get better photos, so I’m happy I have that to share!

I first made this back in 2005, long before you could buy roast chicken in every supermarket, and who doesn’t pick up a roast chicken at Costco now and then? But even though it’s a bit more work than just buying a roasted chicken, I love the smell of roasting chicken filling the house, and this is a pretty effortless dinner. The only part that’s a bit fussy is the step of rinsing off the dried cilantro before you cook the chicken, and that’s definitely optional; I just like the look of the finished chicken without those charred bits of cilantro.

I also like to tie up my chicken with kitchen string, but that is 100% optional as well! If you haven’t cooked roast chicken at home, give this a try and see what you think.

Roast Chicken with Cilantro and Lime found on KalynsKitchen.com

Tie the chicken with string or not, your choice. Mix together marinade ingredients and put the chicken and marinade into a Ziploc bag and let chicken marinate all day in the refrigerator. When it’s time to cook, preheat the oven, rinse chicken to remove the cilantro if you wish, and let chicken come to room temperature.

Then just roast about 15-20 minutes per pound. (Use a meat thermometer if you have one to be sure the chicken is at least 160F/72C.)

Roast Chicken with Cilantro and Lime found on KalynsKitchen.com

Let chicken stand about 10 minutes and then cut and serve.

Make it a Meal:

If you want a vegetable that cooks at the same temperature to share the oven, how about Roasted Broccoli with Garlic, Roasted Cabbage with Lemon, or Roasted Green Beans with Mushrooms, Balsamic, and Parmesan for a low-carb meal!

More Easy Chicken Dinners:

Slow Cooker or Pressure Cooker Chicken Recipes Index ~ Slow Cooker or Pressure Cooker
Easy Lemon Chicken with Butternut Squash ~ Taste and Tell
Marinate-All-Day Greek Lemon Chicken ~ Kalyn’s Kitchen
Slow Cooker Whole Chicken and Gravy ~ Spend with Pennies
Roasted Lemon Chicken and Green Beans Sheet Pan Meal ~ Kalyn’s Kitchen
Pan-Roasted Chicken in Herb Butter Sauce ~ Oh Sweet Basil

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Roast Chicken with Cilantro and Lime

This Roast Chicken with Cilantro and Lime marinates all day; then just roast the chicken while you make the rest of the meal for a delicious dinner.


  • 1 whole chicken, 4-5 pounds

Marinade Ingredients:

  • 1/2 cup fresh lime juice (see notes)
  • 1/4 cup olive oil
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 T dried cilantro
  • 2 tsp. Green Tabasco Sauce (or your favorite green hot sauce, see notes for more about Greek Tabasco sauce)


  1. Remove giblets from inside chicken and discard. Rinse chicken inside and out with warm water. Tie chicken with kitchen string if desired.
  2. Mix marinade ingredients. Put chicken in large Ziploc bag and pour marinade over chicken. Marinate 6-8 hours in refrigerator, or a little longer is okay.
  3. When you’re ready to cook, 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.)
  4. Let chicken come to room temperature. (If you cover the roasting pan with foil it’s easier to clean up.)
  5. Roast the chicken 15-20 minutes per pound. If you have a meat thermometer you can use it to tell when the chicken has reached a temperature of 160F/72C, which is the recommended minimum temperature for roasted or grilled chicken.
  6. Let stand 10 minutes, then serve.


I used my fresh-frozen lime juice for this recipe. You can read more here about Green Tabasco Sauce.

Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
You could eat this for any phase of the South Beach Diet, and most other low-carb diet plans, including Paleo if you use an approved hot sauce. The South Beach guideline on meat is less than 10% fat, so give the fattier parts to other family members and eat the white meat if you’re a South Beach dieter.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Roast Chicken with Cilantro and Lime found on KalynsKitchen.com

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    19 Comments on “Roast Chicken with Cilantro and Lime”

  1. What would you suggest as a good side dish pairing?

  2. There's nothing better than the aroma of a chicken roasting in the oven. But I confess that with the easy availability of rotisserie chicken, I don't roast my own as much as I used to.

  3. Arghh, I was talking about roasting racks with Steve R from Virginia and we both accidentally deleted our comments. He asked if I used a rack and I said no, but you could use one if you wanted. It might shorten the cooking time by a little.

  4. Thecla, that's great! Congratulations on the 11 pounds and I'm so glad you're enjoying the recipes.

  5. My husband and I have been on the South Beach Diet for almost two weeks. I have tried this diet in the past and failed. I am a young wife and had very few healthy recipes in my cooking repertoire. We were eating baked chicken and green beans everyday. Needless to say, we were sick and tired of baked chicken, and we didn't stay on the diet long. About two weeks ago, my husband and I decided to tackle the diet once more. I searched online to find recipes and found this website. I made this chicken tonight with the avocado,tomatoe, and edamame salad and the cumin-lime vinagrette. It was a hit. Thank you so much for posting all of these recipes! I have used these recipes for every meal so far. I have lost 11 pounds! I couldn't have done it without this blog.

  6. Anonymous, you should not eat the skin for South Beach. The recommendation is for meat with less than 10% fat, so the white meat would be best. (Thanks for the question. I think I should edit this old post to make it more clear!)

  7. for SBD, do you remove the skin, or leave it on? thanks.

  8. Lime & Cilantro are my favorite flavors…your page looks yummy, I will visit it often!!!

  9. Lime + cilantro = goodness. Delicioso!

  10. If you don’t have a rotesserie, try pepein’s method…
    stuff under the skin of the breasts something to protect it. He suggests a mix of herbs and butter, but low fat folks can think of something else. Then you roast for 25 minutes on one side at 425, 25 minutes on the other, and finish with 20 some minutes breast up. You baste only once or twice in the last 20 minutes. check to see if it’s done. Truss if you don’t have a rack (but it’s not requried.) You don’t need a special pan, any thing oversafe, including cermic will work. easy easy easy.

  11. Wow, that chicken looks so juicy!! Fantastic!

  12. That chicken looks really good! : )

  13. Ok! Thanks for enlightening me Kalyn! So now I know something more about mexican cooking!

  14. Cilantro is the leaf of the coriander plant. In Europe I believe it is called coriander leaf, but I’m not 100% sure. The spelling Cilantro comes from Mexican cooking. I am totally nuts about it. I just wish the snails would not eat it in my garden.

  15. I just have to ask, what is chilantro?

  16. I love Chickens, Cilantro and Lime! Thanks ! 🙂