Tex-Mex Roast Chicken

* Exported from MasterCook *

Tex-Mex Roast Chicken

Recipe By : Nathalie Dupree, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fresh lime juice
1/2 cup chicken stock -- (1/2 to 1 cup)
1/4 cup red wine vinegar
4 garlic cloves -- peeled and chopped
6 green onions -- chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cumin seeds
1/4 teaspoon cayenne pepper
1/4 cup chopped cilantro
2 limes -- grated zest no white
Salt and pepper
3 1/2 pound chicken -- patted dry

In a medium-size bowl, mix together the lime juice, 1/2 cup of chicken stock,
red wine vinegar, garlic, green onions, chili powder, ground cumin, cumin
seeds, cayenne or jalapeno pepper, cilantro, and lime peel. Season to taste
with salt and pepper. Place the chicken in a large bowl or resealable plastic
bag and cover with the marinade. Marinate at least 1 hour and up to 24 hours
in the refrigerator. Preheat the oven to 400 degrees. Place the marinated
chicken together with the marinade in a roasting pan. Add more stock if needed
to come 1 inch up the side of the chicken. Bake, basting every 20 minutes, for
1 to 1 1/4 hours, or until a meat thermometer registers 180 degrees when
inserted into the thigh.

Yield: 4 servings

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