Tag Archives: quesadillas

Lime, Oregano and Smoky Chipotle Roast Chicken


I seem to be cooking with a lot of limes at the moment, maybe it’s with the start of summer and the temperature rising. This chicken is in the oven for longer than normal, this is to allow me to runaround picking up and dropping off the boys at their various playing fields and it makes the most succulent chicken that I pull off the bones and chop, skin and all, and serve with tortilla chips, guacamole, salsa and sour cream. Leftovers are perfect for filling quesadillas and the stock from the bones  makes an amazing stock for black bean soup. Serves 8-10. Ingredients 2 x 1.2-1.4kg chickens 3 limes 4 tablespoons oil A handful of fresh oregano 4 cloves garlic 4 teaspoons chipotle chilli powder 2 tablespoons sweet smoked paprika 2 teaspoons salt freshly ground pepper Method Preheat the oven to160 degrees Centigrade. Process the zest and juice of the limes, oil, oregano leaves, garlic, chipotle powder, paprika, salt and pepper to make a smooth sauce. Place the chicken in a roasting tin. Take the squeezed limes and oregano stalks and place them in to the chickens cavity. Pour the sauce over the chooks and rub well in with your hands. Take a piece of baking parchment, the size of your roasting tin, scrunch it up and run it under a tap. Squeeze the water out and place it over the top of the chicken, tucking it into the sides. Now, cover tightly with foil. Pop in the oven for 2 hours. After two hours, remove the foil and paper and baste, return to the oven. Baste regularly for a further hour. Remove from the oven and allow to sit for 20-30mins before taking the meat off the bone, with the skin attached, and chop into bite sized pieces.

TexMex Roast Chicken


This makes a fab change to our usual roast! I serve it with red rice, guacamole, salsa and salad.

Leftover chicken is great for making quesadillas or try burritos with some warmed leftover rice too.

I make stock with the chicken bones and then use it for a corn chowder, makes sense when it already has so much great flavouring to it. The stock can also be used for sour cream enchiladas, a massive favourite in our house and easy to make gluten free.



60mls Dijon mustard

1 jalapeño chilli, seeds removed, chopped

2 limes, juiced

4 large cloves of garlic, chopped

1 bunch coriander, cut just above the lowest leaves on the stems

2 teaspoons ground cumin

2 teaspoons ground coriander

1 tablespoon honey

2 tablespoons olive oil


2 x 1.8kg chickens, back bones removed, flattened


Process the mustard, jalapeño, lime juice, garlic, fresh coriander, ground coriander, cumin and honey, salt to taste.

Gently lift the chicken skin all over to allow you to rub the marinade all over the skin and under the skin.

Set aside for at least 2hrs, overnight is fine too.

Preheat the oven to 200 degrees Centigrade.

Place the chickens in a roasting tin as above and roast for 1hr 30mins, basting for the last 45mins.

Once cooked set aside to rest.