Roasted Garlic Lime Chicken


I love roasted chicken! It’s quick, easy, delicious, and good for you. Plus who doesn’t like a one pan dinner! I know I do. Dishes are so not my thing.

I have several versions of roasted chicken & this is another I like to make, quite often. I was trying to come up with a new idea for roasted chicken & since I have been on a lime kick for a while I thought why not add lime! The flavors work really well & the smell is intoxicating while it’s cooking. And don’t worry, the garlic is NOT overpowering. I know you’ll be thinking 2 HEADS of garlic. I know you LOVE garlic, but Paula, come on. But it really only lightly flavors the meat from the inside out. You’ll see.

If the chicken is larger than usual I have been known to add another 1/2 head of garlic. You’ll notice in the picture the white bands around the chicken legs. Those are silicone bands & they are AWESOME. They go right into the dishwasher when finished. Perfect bc I never have kitchen string on hand! I’m sure they’ll be featured on Paula’s Passions soon! I use them all the time. This chicken can also be made ahead and placed into the fridge, covered with foil, until you’re ready to cook (just remember to bring it to room temp. before placing into oven!)

Roasted Garlic Lime Chicken

1 whole chicken
2 limes – cut in half
2 heads of garlic – YES heads NOT cloves (trust me, you’ll see)
1 stick butter – melted
salt & pepper (s/p)
1 large onion – sliced thick
carrots – sliced into about 2-3″ sections
potatoes – I use the small yukon gold & cut them in half, leaving skins on
Use enough veggies to fill the roaster pan around your chicken

Preheat oven to 425. Take your chicken, rinse out cavity, pat dry with paper towel & s/p cavity well. Cut Limes in half & insert into cavity. Cut garlic heads in half & insert into cavity. Slice onions, fairly thick. Spray your roaster pan with cooking spray. Lay your onion slices in the middle, place chicken on top of onions. Tie the legs together with kitchen string or silicone bands & tuck the wings under. Add the veggies & potatoes, I like to throw in a couple of cloves of garlic as well. Pour melted butter on top of chicken & veggies then s/p (I used sea salt bc I like the texture). Cook uncovered for 1 1/2 hours. Remove chicken & let rest – I usually cover mine with tinfoil. Return veggies to oven (cover with tinfoil) & cook about 15 more minutes.

Buon Appetito!



  1. 1
    Mylynka /

    Sounds delicious! When I make a Turkey I quarter an unpeeled lemon, an onion, an orange, and a head of garlic and place in the cavity along with some fresh herbs. I love the way the juices infuse the meat with a subtle sweet fruitiness. I have used apple, too… and have done it for chicken.

    I really enjoy this site Paula! Mille Grazie!

  2. 2

    A friend of mine told me her husband request this weekly. I had to try it. The smell of it cooking was amazing. I have to say I was not disappointed!!
    WONDERFUL CHICKEN!! And the potatoes and carrots, wonderful as well. My husband said, “Wow, this chicken melts in your mouth!” Need I say more? 😉
    I am planning to try many more dishes from here.
    Thanks Paula

  3. 3
    Monica /

    Amazing recipe! I just added fine herbs to the melted butter and pour it over the chicken before cooking. I will be roasting chicken like this forever.Thank u very much for this recipe!


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