Thursday, April 29, 2010

Cilantro Lime Chicken

First off, I'm sorry there's no picture to go with this recipe, we ate it too fast ;)

You need:
Reynolds Oven Bags
1 whole chicken
1 bunch cilantro, chopped
4-6 limes, wedged

Preheat your oven to 350. Remove all the guts from the inside of the chicken. Very carefully separate the skin from the meat. Pour about a tablespoon of salt into your hand and rub the salt into the cavity of the bird. Squeeze lime juice from the lime wedges on to the cilantro and stuff the cilantro under the skin of the chicken. Use the leftover wedges and cilantro to fill the cavity of the bird. Put the bird with any leftover cilantro and limes in the Reynolds oven bag, (psssst, right now there are coupons inside the Reynolds boxes). Bake for about 1/2 hour per pound, check the chicken when there's about half an hour left.

We serve this with spanish rice, black beans, salad and steamed corn tortillas. It is unbelievably easy and so super yummy! Enjoy!

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