How to Make Roasted Chicken and Lime Rice

Roasted chicken and lime rice bowls are a quick and easy way to feed a crowd or to keep for leftovers

1.6k Views 182 Likes
How to Make Roasted Chicken and Lime Rice Recipe
23 Steps
Ingredients
Embed
1
First, preheat oven. I have a convection roast option, so I use that at 425°. If you don't have a convection oven, bake yours at 400°.  While oven is warming up, wrap a 9x13 dish w tin foil. Less mess

First, preheat oven. I have a convection roast option, so I use that at 425°. If you don't have a convection oven, bake yours at 400°. While oven is warming up, wrap a 9x13 dish w tin foil. Less mess

2
I use chicken breasts on the bone. Skin on, and pat dry. The key to any well roasted meat is very dry skin. It will help crisp and brown up best. Place these in a large bowl

I use chicken breasts on the bone. Skin on, and pat dry. The key to any well roasted meat is very dry skin. It will help crisp and brown up best. Place these in a large bowl

Recommended For You
3
Now for a little oil rub. I usually have canola oil on hand but any oil will do. I use about a TB per breast. Rub well on all sides

Now for a little oil rub. I usually have canola oil on hand but any oil will do. I use about a TB per breast. Rub well on all sides

4
Now for the spices. These are my picks: thyme, garlic SALT, Montreal steak seasoning, a chicken and rib seasoning and crushed red pepper.

Now for the spices. These are my picks: thyme, garlic SALT, Montreal steak seasoning, a chicken and rib seasoning and crushed red pepper.

5
First the crushed pepper. I season to taste so just a few shakes

First the crushed pepper. I season to taste so just a few shakes

6
Then the thyme

Then the thyme

7
Heavy hand with the chicken and rub seasoning

Heavy hand with the chicken and rub seasoning

8
Just as heavy handed with the Montreal stake seasoning

Just as heavy handed with the Montreal stake seasoning

9
And tons of the garlic salt. Once all this is done I shake off the excess and pat all over chicken sides. Making a rub from the oil and spices

And tons of the garlic salt. Once all this is done I shake off the excess and pat all over chicken sides. Making a rub from the oil and spices

10
As you can see, it looks less coated and more rubbed in. Place in your dish

As you can see, it looks less coated and more rubbed in. Place in your dish

11
I used six breasts so I needed two pans. Four breasts will fit same pan. Place in oven and start baking. On the convection roast option, 25-27 minutes. On a bake option, about 45 minutes.

I used six breasts so I needed two pans. Four breasts will fit same pan. Place in oven and start baking. On the convection roast option, 25-27 minutes. On a bake option, about 45 minutes.

12
While the chicken is baking, I start the rice. In a large pot, sauté a whole onion in a little oil. About 3 TB of oil to a whole chopped onion

While the chicken is baking, I start the rice. In a large pot, sauté a whole onion in a little oil. About 3 TB of oil to a whole chopped onion

13
I cook these down for about 10 minutes on low. Beautiful color and better flavor

I cook these down for about 10 minutes on low. Beautiful color and better flavor

14
Next add 2 cups long grain white rice. Stir to warm and coat. Then remove from heat

Next add 2 cups long grain white rice. Stir to warm and coat. Then remove from heat

15
Next, slice some limes. I use about 3 limes. Squeeze line juice into pan

Next, slice some limes. I use about 3 limes. Squeeze line juice into pan

16
Fresh cilantro, I use about 2TB. Throw that Into dish and stir. Next, add about 3 cups chicken broth. (I use the ratio for every one c rice, 1 1/2 c broth)

Fresh cilantro, I use about 2TB. Throw that Into dish and stir. Next, add about 3 cups chicken broth. (I use the ratio for every one c rice, 1 1/2 c broth)

17
Return pot to HIGH heat until it starts to boil then turn heat to LOW and cover and simmer about 20 minutes.

Return pot to HIGH heat until it starts to boil then turn heat to LOW and cover and simmer about 20 minutes.

18
Once the rice is done, stir and taste. If you want it to taste more like the lime you can add more juice at this point

Once the rice is done, stir and taste. If you want it to taste more like the lime you can add more juice at this point

19
Perfectly tender roasted chicken. Here's is the most important thing about meat after cooking. Let. It rest!! Before you cut into it. I let mine sit at least 10 minutes before I slice it up

Perfectly tender roasted chicken. Here's is the most important thing about meat after cooking. Let. It rest!! Before you cut into it. I let mine sit at least 10 minutes before I slice it up

20
Place a breast at a time on the cutting board

Place a breast at a time on the cutting board

21
Rice meat from bones

Rice meat from bones

22
Dice up, and place aside until you're ready to make the rice bowls. This chicken is perfect for so many dishes. I always have some of it in fridge for salads or soup or just to snack on

Dice up, and place aside until you're ready to make the rice bowls. This chicken is perfect for so many dishes. I always have some of it in fridge for salads or soup or just to snack on

23
Place rice, chicken, and whatever else you like in your bowl. I always make skillet corn and serve with our rice bowls. Enjoy!

Place rice, chicken, and whatever else you like in your bowl. I always make skillet corn and serve with our rice bowls. Enjoy!

keyboard shortcuts:     previous step     next step
Comments
0 COMMENTS
View More Comments