Best 12 Roast Chicken With Scallion Ginger And Lime Recipes

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Unleash your culinary skills and embark on a delectable adventure with our comprehensive guide to preparing an exceptional roast chicken infused with the vibrant flavors of scallions, ginger, and lime. This classic dish is elevated to new heights with a harmonious blend of herbs and spices, inviting you to tantalize your taste buds with every succulent bite. Discover the secrets to achieving the perfect balance of crispy skin, tender meat, and an aromatic essence that will tantalize your senses and leave your dinner guests craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST CHICKEN WITH SCALLION, GINGER, AND LIME



Roast Chicken with Scallion, Ginger, and Lime image

Roast chicken is so good, you may not want to stray from the classic-but then you would never know how easy it is to transform the flavor by varying the seasonings and vegetables. This recipe comes from our book "One Pot."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 11

4 tablespoons vegetable oil, divided
8 chopped scallions
1/4 cup chopped peeled fresh ginger
4 garlic cloves
1 teaspoon lime zest
1 tablespoon coarse salt, plus more for seasoning
Ground pepper
1 whole chicken (4 to 5 pounds)
1 3/4 pounds parsnips, cut into 3-inch pieces
12 ounces brussels sprouts, halved
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 425 degrees F. In a food processor, combine 3 tablespoons vegetable oil, scallions, ginger, garlic, lime zest, and 1 tablespoon salt; rub half of paste under skin. Tie legs together, and tuck wing tips beneath body. Place on a rimmed baking sheet.
  • Toss parsnips with olive oil; season with salt. Scatter parsnips around chicken; roast 20 minutes.
  • Flip parsnips and add brussels sprouts, tossed with 1 tablespoon vegetable oil, to pan; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of a thigh reads 165 degrees F, 25 to 35 minutes. Let rest 10 minutes before carving and serving. Return parsnips and brussels sprouts to oven and roast until golden, 10 minutes. Serve with remaining paste.

ROASTED CHILE-LIME CHICKEN



Roasted Chile-Lime Chicken image

Provided by Aida Mollenkamp

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 7

1 (5 pound) chicken
5 medium serrano chiles, seeded and finely chopped
5 medium garlic cloves, finely chopped
2 tablespoons freshly squeezed lime juice
5 teaspoons kosher salt
1 tablespoon freshly grated lime zest
1 tablespoon vegetable oil

Steps:

  • Heat oven to 400 degrees F and arrange a rack in the middle. Pat chicken dry with paper towels. Remove necks and any innards from the cavities and discard.
  • To spatchcock, use a sharp pair of poultry shears or kitchen scissors to cut along the backbone; remove and discard. Place chicken, breast-side up, and press down to flatten it to it is lying completely flat.
  • Combine remaining ingredients in a small bowl and mix until evenly combined. Season and adjust flavor as desired. Loosen the skin from the breast and legs of the chicken and, using your clean hands, spread 1/2 of the mixture underneath. Rub the remaining mixture all over the outside of the chicken. Set aside while oven heats up, at least 20 minutes.
  • Lay chicken in a roasting pan or baking dish fitted with a rack and roast until cooked an instant read thermometer inserted into the thigh registers 165 degrees F, about 50 to 60 minutes; let sit at least 10 minutes before carving. Serve with pan juices.

GARLICKY CHICKEN THIGHS WITH SCALLION AND LIME



Garlicky Chicken Thighs With Scallion and Lime image

These tangy chicken thighs are a weeknight alternative to a long, weekend braise. They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn't get with a simple sear. Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.

Provided by Alison Roman

Categories     dinner, weekday, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper
1 tablespoon canola oil
1 bunch scallions
1 head garlic, unpeeled and halved crosswise
2 cloves garlic, peeled and finely grated
2 tablespoons fresh lime juice, plus 1 lime
1 tablespoon low-sodium soy sauce

Steps:

  • Season chicken with salt and pepper on both sides.
  • Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.
  • Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.
  • Meanwhile, thinly slice two scallions; set aside.
  • Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.
  • Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.
  • Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 32 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 569 milligrams, Sugar 1 gram, TransFat 0 grams

GINGER-SCALLION CHICKEN



Ginger-Scallion Chicken image

In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking with her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a sliced chile or two along with the ginger.

Provided by Melissa Clark

Categories     dinner, quick, weekday, weeknight, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 large scallions, trimmed
1/4 cup peanut oil, or neutral oil such as grapeseed or sunflower, more as necessary
1 3/4 pounds boneless skinless chicken thighs or breasts, cut into 1-inch chunks
1/2 teaspoon kosher salt, as needed
1 cup roughly chopped cilantro leaves and tender stems
1 (2 1/2-inch) piece ginger, cut into thin matchsticks (about 3 tablespoons)
3 tablespoons soy sauce
Large pinch sugar

Steps:

  • Cut the scallions in quarters lengthwise, then cut crosswise into 1 1/2-inch-long pieces. You should end up with thin blades of scallions. Separate out the dark green tops from the pale green and white parts. (You don't have to be very thorough; some mixing of colors is fine.)
  • Heat oil in a wok or 12-inch skillet over very high heat. When it's shimmering but not smoking, stir in chicken and salt. Cook, stirring almost constantly, until chicken is barely cooked and no longer pink, 3 to 5 minutes. Use a slotted spoon to transfer chicken onto a serving plate, leaving the oil in the pan. Immediately scatter cilantro and scallion greens (not whites) over hot chicken.
  • Return wok to medium-high heat. Make sure there are at least 2 tablespoons oil in the wok. If not, add more oil. Stir in ginger and cook until lightly browned, about 1 minute. Stir in scallion whites, soy sauce and sugar, and cook for another 30 seconds (if using a skillet, remove from heat). Immediately spoon the contents of the pan evenly over chicken and herbs. Serve right away.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 1 gram, TransFat 0 grams

GINGER-LIME CHICKEN



Ginger-Lime Chicken image

Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.

Provided by Ali Slagle

Categories     dinner, weekday, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
1/3 cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Steps:

  • Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
  • To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
  • To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
  • Serve chicken with lime wedges, for squeezing on top.

STICKY LIME ROAST CHICKEN



Sticky lime roast chicken image

A dish for relaxed dinner parties, easy and different

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 9

4 limes , halved
2kg chicken
8 garlic cloves , 4 whole, 4 chopped
1 chilli , deseeded and chopped
large piece ginger
small bunch coriander stalks
2 tbsp soft brown sugar
1 tbsp fish sauce
sliced cucumber , shredded spring onions and coriander sprigs, to serve

Steps:

  • Heat oven to 190C/170C fan/gas 5. Squeeze all the limes into a bowl and pop the lime halves into the chicken cavity with the whole garlic, half the chilli, half the ginger and the coriander stalks. Place the chicken in a roasting tin and roast for 1 hr.
  • While the chicken is roasting, make a sticky glaze. Add the remaining garlic, chilli, ginger, brown sugar and fish sauce to the lime juice and use a hand blender or small blender to blitz until smooth. Transfer to a small pan and reduce until thick enough to coat the chicken.
  • When the chicken has been cooking for 1 hr, tip some water into the bottom of the tin. Pour half the glaze over the chicken and continue to roast for 45 mins more, covering with foil if it starts to brown too quickly. When cooked, leave to the side to rest.
  • Pour the juices from the roasting tray, discarding the fat, into the rest of the glaze and pour into a small pan. Simmer over a low heat and taste, adding more sugar or fish sauce if it needs it. Serve the chicken with the cucumber, spring onions and coriander around it and the gravy on the side.

Nutrition Facts : Calories 557 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Protein 64 grams protein, Sodium 1.22 milligram of sodium

ROASTED LIME CHICKEN



Roasted Lime Chicken image

The subtle citrus flavor infused throughout this moist and baked lime chicken makes it a frequent request for family dinners. It's the ideal way to use fresh herbs such as rosemary, sage, thyme and parsley. -Kathy Lewis-Martinez, Spring Valley, California

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 10 servings.

Number Of Ingredients 11

1/2 cup Dijon mustard
1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 teaspoon white pepper
1 teaspoon ground nutmeg
1 roasting chicken (6 to 7 pounds)
4 medium limes, cut into wedges

Steps:

  • Combine the first 9 ingredients in a small bowl. Cover and refrigerate 1/4 cup marinade; pour remaining marinade into a large shallow dish. Add the chicken and turn to coat. Refrigerate for at least 4 hours., Drain chicken, discarding marinade. Place lime wedges inside the cavity. Tuck wings under chicken; tie drumsticks together. Place chicken breast-side up on a rack in a shallow roasting pan. Brush reserved marinade over chicken., Bake at 350° for 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 165°. Cover loosely with foil if chicken browns too quickly. Let stand 15 minutes before carving.

Nutrition Facts : Calories 341 calories, Fat 19g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 629mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.

ROASTED CHICKEN WITH GINGER, CHILE, AND LIME



Roasted Chicken with Ginger, Chile, and Lime image

Instead of being rubbed on the skin, spicy ginger-chile butter is spread under the skin, giving the roasted chicken a more intense flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h30m

Number Of Ingredients 10

2 tablespoons plus 1/2 teaspoon butter, at room temperature
1 shallot, finely chopped (about 2 tablespoons)
1 piece fresh ginger (2 inches long), peeled and finely chopped (about 2 tablespoons)
1 tablespoon finely chopped pickled jalapeno chile
1 tablespoon fresh lime juice
2 teaspoons ground coriander
Coarse salt and ground pepper
1 whole chicken (3 1/2 pounds)
2 large onions, thickly sliced
1 lime, cut into 8 wedges (optional)

Steps:

  • Make the ginger-chile butter: In a small bowl, using a spoon, mash together 2 tablespoons butter, shallot, ginger, jalapeno, lime juice, coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  • Preheat oven to 425 degrees. Using fingers, gently loosen skin from chicken breasts. With a small spoon, insert butter mixture evenly between skin and meat; pat skin back down. Tie chicken legs together with cotton kitchen twine; tuck wing tips underneath. Rub chicken with remaining 1/2 teaspoon butter; season generously with salt and pepper. On a rimmed baking sheet, arrange onions in a single layer; place chicken on top.
  • Roast until chicken is well browned and an instant-read thermometer inserted in a thigh (without touching bone) reads 175 degrees, 50 to 60 minutes. Transfer chicken to a cutting board and tent with oil; let rest 10 minutes (the temperature will rise by about 5 degrees).
  • On baking sheet, stir onions together with pan juices. Carve chicken; serve with onions and, if desired, lime wedges.

Nutrition Facts : Calories 557 g, Fat 34 g, Fiber 1 g, Protein 50 g

ROAST CHICKEN AND SCALLIONS



Roast Chicken and Scallions image

One heavy rimmed baking sheet is all you'll need-everything is cooked on it. Roasting a quartered chicken instead of a whole one takes less time.

Provided by Martha Stewart

Categories     Chicken Recipes

Time 55m

Number Of Ingredients 5

1 whole chicken (4 1/2 to 5 pounds), quartered, backbone removed
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
8 large scallions (or 10 to 12 small)
1/2 cup dry white wine, such as Sauvignon Blanc

Steps:

  • Preheat oven to 450 degrees. Brush chicken on both sides with oil, and season generously with salt and pepper. Arrange chicken, skin side up, on a rimmed baking sheet. Roast for 40 minutes.
  • Add scallions to sheet. Roast until an instant-read thermometer inserted into thickest part of the chicken's thigh registers 165 degrees and scallions are just tender, 5 to 7 minutes. Transfer to a platter; reserve baking sheet. Let chicken stand for 10 minutes before carving.
  • Set baking sheet on 2 burners over medium heat. Slowly add wine, and cook, scraping brown bits with a wooden spoon, until bubbling. Pour sauce into a bowl; skim excess fat. Serve chicken and scallions with sauce.

ROAST CHICKEN WITH ORANGE, LEMON, AND GINGER



Roast Chicken with Orange, Lemon, and Ginger image

Provided by Joyce Goldstein

Categories     Chicken     Ginger     Rice     Appetizer     Roast     Sauté     Passover     Rosh Hashanah/Yom Kippur     Lemon     Orange     Fall     Kosher     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

1 lemon
1 roasting chicken, about 5 pounds
Grated zest of 1 lemon, then lemon cut into quarters
Grated zest of 1 orange, then orange cut into quarters
3 tablespoons peeled and grated fresh ginger root
Salt and freshly ground black pepper
5 tablespoons margarine, melted, or olive oil
4 tablespoons fresh lemon juice
1/2 cup fresh orange juice
3 tablespoons honey
Orange sections for garnish

Steps:

  • Preheat an oven to 350ºF.
  • Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.
  • Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.
  • Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.
  • Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.

ROAST CHICKEN WITH ORANGE, LEMON & GINGER



Roast Chicken With Orange, Lemon & Ginger image

Ginger arrived in Italy with Arabic traders or North African Jewish immigrants, so it's likely that this is a Sicilian or Livornese recipe. From "Cucina Ebraica" by Joyce Goldstein.

Provided by Chef Kate

Categories     Whole Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lemon
1 (5 lb) roasting chickens
1 lemon, zest of, grated (then cut lemon into quarters)
1 orange, zest of, grated (then cut orange into quarters)
3 tablespoons peeled and grated fresh gingerroot
salt & freshly ground black pepper
5 tablespoons olive oil
4 tablespoons fresh lemon juice
1/2 cup fresh orange juice
3 tablespoons honey
orange section (to garnish)

Steps:

  • Preheat an oven to 400°F
  • Cut the lemon into quarters.
  • Rub the outside of the chicken with one of the lemon quarters then discard.
  • In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger.
  • Rub this mixture evenly in the cavity and put the lemon and orange quarters inside the bird.
  • Place the chicken on a rack in a roasting pan.
  • Sprinkle it with salt and pepper.
  • In the now-empty small bowl, combine the melted olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger and mix well.
  • Place the chicken in the oven on its side and roast about ten minutes; turn on its other side and roast ten minutes more.
  • Turn oven down to 350°F and turn chicken so it is roasting breast side up and roast till done--about another 40 minutesuntil the juices run clear when the thigh is pierced with a knife, about 1 hour.
  • Baste with the citrus juice mixture at least 4 times during cooking.
  • Transfer to a serving platter and let rest for 10 to 15 minutes.
  • Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.

ROASTED SALMON WITH GINGER-LIME BUTTER



Roasted Salmon With Ginger-Lime Butter image

Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.

Provided by David Tanis

Categories     dinner, weeknight, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (1 1/2 pound) wild salmon fillet, such as king or coho, at room temperature
Salt and pepper
6 tablespoons unsalted butter, softened
2 tablespoons grated ginger
1 teaspoon lime zest
1 teaspoon lemon zest
2 tablespoons lime juice
1 pound baby spinach
Lime wedges, for serving
1/2 cup thinly sliced scallions, green and white parts

Steps:

  • Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
  • Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
  • Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
  • As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
  • Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

Tips:

  • To achieve crispy skin and juicy meat, roast the chicken at a high temperature for a short amount of time. This will help to create a flavorful crust while keeping the inside of the chicken moist.
  • Use a meat thermometer to ensure that the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C) before removing it from the oven.
  • Let the chicken rest for at least 10 minutes before carving. This will allow the juices to redistribute throughout the chicken, resulting in tender and flavorful meat.
  • Serve the chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
  • For a more flavorful dish, use a flavorful marinade or rub on the chicken before roasting.
  • If you don't have a roasting pan, you can roast the chicken in a Dutch oven or a large baking dish.

Conclusion:

Roast chicken is a versatile and delicious dish that can be enjoyed for lunch, dinner, or even as leftovers. This recipe for roast chicken with scallion, ginger, and lime is a flavorful and easy-to-follow recipe that is sure to impress your family and friends. With a crispy skin, juicy meat, and a flavorful marinade, this dish is sure to be a hit. So next time you're looking for a delicious and easy-to-make meal, give this roast chicken recipe a try.

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