Kalyn's Kitchen

Roasted Chicken with Cilantro and Lime

Roasted Chicken with Cilantro and Lime marinates all day; then roast the chicken while you make a side dish for a delicious low-carb dinner! 

PIN Roasted Chicken with Cilantro and Lime!

Roasted Chicken with Cilantro and Lime finished chicken on serving plate

I first made this Roasted Chicken with Cilantro and Lime 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. (Skip the cilantro completely if you’re not a fan.)

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. And check out Greek Lemon Chicken for another roasted chicken variation if you prefer those flavors!


Roasted Chicken with Cilantro and Lime process shots collage

How to Make Roasted Chicken with Cilantro and Lime:

(Scroll down for complete recipe with nutritional information.)

  1. Tie the chicken with string or not, your choice.
  2. Mix together marinade ingredients and put the chicken and marinade into a Ziploc bag and let chicken marinate all day in the refrigerator.
  3. 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.
  4. Then just roast about 15 minutes per pound. Use a meat thermometer (affiliate link) if you have one to be sure the chicken is at least 165F/74C.
  5. Let chicken stand about 10 minutes and then cut and serve.

Roasted Chicken with Cilantro and Lime square image of finished chicken on plate

Make it a Low-Carb 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 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

Weekend Food Prep:

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

Roasted Chicken with Cilantro and Lime

Roasted Chicken with Cilantro and Lime

Yield 6 servings
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes

Roasted Chicken with Cilantro and Lime marinates all day; then just roast the chicken while you make the rest of the meal.

Ingredients

  • 1 whole chicken, about 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, optional)

Instructions

  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.
  3. Marinate 6-8 hours in refrigerator, or a little longer is okay.
  4. 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.)
  5. Let chicken come to room temperature. (If you cover the roasting pan with foil it’s easier to clean.)
  6. Roast the chicken 15 minutes per pound. If you have a meat thermometer (affiliate link) you can use it to tell when the chicken has reached a temperature of 165F/74C, which is the recommended minimum temperature for roasted or grilled chicken.
  7. Let stand 10 minutes, then serve.

Notes

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

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 329Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 88mgSodium: 126mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 28g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
You could eat this for any phase of the original South Beach Diet, or other low-carb diet plans. 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 Chicken Recipes to 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.

Pinterest image of Roasted Chicken with Cilantro and Lime

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    19 Comments on “Roasted 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.

    • Yeah, sorry about that. As I had said, I tried to repost for others' reference. I'm glad you fixed it, as I'm sure others will want to know, too. Thanks.

  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 ! 🙂