Sweet Lime Roasted Chicken with Broccolini

chickenchile de arbol

Sweet Lime Roasted Chicken with Broccolini

Sweet Lime Roasted Chicken with Broccolini

Pollo Rostizado con Lima y Brócoli

Recipe Yield

4 servings

Cooking time

45 minutes

Rate this recipe

3.50 from 6 votes

Ingredients

  • 3 garlic cloves skin on
  • 3 to 4 chiles de árbol
  • 1 teaspoon dried oregano
  • 1 1/2 cups sweet lime juice or substitute with half lemon juice and half lime juice
  • 1 tablespoon GOYA® White Vinegar
  • 1/3 cup GOYA® Olive Oil
  • 3 tablespoons GOYA® Pure Honey
  • 1 tablespoon kosher or coarse sea salt or to taste, plus more to season broccolini
  • 1 teaspoon ground black pepper or to taste, plus more to season broccolini
  • 1 3- to 4- pound whole chicken
  • 1 cup chicken broth or water
  • 1 1/2 pounds broccolini or broccoli cut into stems

To Prepare

  • In a preheated comal set over medium heat, toast the garlic cloves, until skin is charred and garlic has softened, about 5 to 6 minutes. Also toast the chiles de árbol, about 20 to 30 seconds per side. And the oregano for a few seconds. Peel the garlic and place in the jar of a blender along with the chile de árbol, oregano, sweet lime juice (or lemon and lime juice), vinegar, oil, honey, salt and black pepper. Puree until smooth. Reserve 2/3 cup of the marinade.
  • Spatchcock the chicken - to do this, remove the chicken backbone with kitchen shears. Flip skin side up and flatten the bird by pressing down on the breast. Before flattening make a small cut into the breast bone plate, so that when you flatten the bird, it cracks evenly down the middle. You will hear a crack as you press.
  • Place the chicken in a roasting pan or on a baking sheet skin side up. Pour the rest of the marinade over the chicken. Marinate anywhere from 30 minutes to 12 hours. If more than 30 minutes, cover and place in the refrigerator, and you can flip a few times as it marinates.
  • When ready to roast, preheat the oven to 425°F.
  • Place the chicken skin side down, add the chicken broth and roast for 25 minutes. Pull the baking sheet out of the oven, flip the chicken and arrange the broccolini around it. Pour the reserved marinade over the chicken and broccolini, sprinkle with salt and pepper, and place back on the oven for 20 minutes. The chicken should have browned on top and be fully cooked (at least 165°F in the thickest part of the thigh) and the broccoli should be roasted and tender.

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Comments

18comments inSweet Lime Roasted Chicken with Broccolini

  1. Liz Yuras

    Jan 21

    This recipe was easy to follow. My family loved it!!! Was beautiful and tasty. Will make again!!!

    1. Pati Jinich

      Jan 27

      Gracias Liz, hugs to you and the family!

  2. deborah.eagan@gmail.com

    Jan 03

    I am not able to spacthcock a chicken like Pati due to my lack of strength. Could you recommend an alternative for roasting chicken parts? For those of us who can not eat rice because it gives us headaches, could you offer a recipe with quinoa? ¡Muchas Gracias!

    1. Pati Jinich

      Jan 14

      Hola Deborah! Just go ahead and use chicken thighs instead 🙂 If you cannot eat rice, I suggest that you serve it with some potatoes, maybe this recipe? https://patijinich.com/chunky-chipotle-mashed-potatoes/

  3. Enrique G

    Nov 23

    Hola Pati,

    One of the best recipes I’ve tried! Have made it multiple time and always get Great compliments on how good it tastes.

    1. Pati Jinich

      Nov 25

      So happy to hear Enrique, thanks so much!

  4. Tracy

    Sep 28

    Hi Pati
    When you cook the chicken, do you use the marinade that it marinated in when baking it?

    1. Pati Jinich

      Oct 05

      Absolutely, I let it marinate for a while, then start baking in the same sheet pan and then are more marinate when adding the broccolini 🙂

  5. Stephanie Walls

    Sep 25

    Your Spatchcock Chicken was delicious. Made it and it turned out wonderful. Thanks for sharing on tv as well as the recipe. Love watching your series and trying all the lovely dishes.

    1. Pati Jinich

      Oct 05

      Thanks so much Stephanie, so happy to hear you have been tuning in and enjoying the show!

  6. Lucia

    Sep 19

    Hi Pati! Such a good first episode loved it! Question: can I use chicken pieces instead of a whole chicken? Like leg quarters? Or the chicken thighs? Then just follow the recipe through?

    Gracias!

    1. Pati Jinich

      Sep 20

      Absolutely, go for it Lucia 🙂

  7. Patricia Brantley

    Sep 17

    What is sweet lime juice?

    1. Pati Jinich

      Sep 20

      Sweet lime is a citrus fruit very popular in Yucatan; you can find it here as well, but if you don’t just mix equal parts of orange, lime and lemon juices Patricia 🙂

  8. MaryAnn Uriegas

    Sep 17

    are sweet limes the same as meyers lemons?

    1. Pati Jinich

      Sep 20

      No, they are a very particular and distinctive citric popular in the Yucatan Maryann, a bit like a combination of an orange, lime and lemon 🙂

  9. Wendy Kane

    Sep 16

    Don’t have a comment yet about recipe, but a suggestion for recipe’s on web page. I have all 3 of Ms Pati’s books. It would be helpful if a particular recipe is published in her book and which one. I could save some paper and ink…lol

    1. Pati Jinich

      Sep 20

      Great suggestion Wendy, thanks so much!

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