This Southwest-seasoned chicken is full of savory flavor and oh-so-easy to roast.
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1 (3- to 4-pound) whole roasting chicken, discard neck and giblets
1 lime, cut into quarters
1 small onion, cut into quarters
2 cloves garlic, cut in half
1 Half Stick (1/4 cup) Land O Lakes® Butter softened
2 tablespoons Southwest seasoning
Heat oven to 375°F.
Place lime, onion and garlic inside chicken cavity. Secure wings to body with string; tie legs together with string.
Combine butter and seasoning in bowl. Loosen skin on breast; spread 1 tablespoon butter mixture over breast meat under skin and 1 tablespoon inside chicken cavity. Spread remaining butter mixture over chicken skin.
Place chicken, breast-side up, onto rack in roasting pan. Bake 1 1/2-1 3/4 hours, basting occasionally with pan drippings, until meat thermometer reaches at least 165°F when placed into inner thigh and juices run clear when pierced with a fork. Place onto cutting board. Discard lime, onion and garlic. Cover chicken with aluminum foil. Let stand 15 minutes before carving.
If Southwest seasoning is salt free, add 1/2 teaspoon salt.
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With a few kitchen staples, like chicken and your favorite vegetables, you’re well on your way to a delicious, one-pan meal.