Cilantro-Lime Chicken with Spice-Roasted Carrots

Ingredients
- 1 cup packed fresh cilantro leaves
- 1 cup packed fresh mint leaves
- ¼ cup packed fresh tarragon leaves
- ⅓ cup soy sauce
- ¼ cup fresh lime juice
- 3 Tbsp cider vinegar
- 5 cloves garlic
- 1 jalapeño, sliced
- 1 (3-inch) piece fresh ginger, peeled and chopped
- 1 tsp dried oregano
- 2 tsp ground cumin, divided
- ½ cup plus 2 Tbsp olive oil
- Kosher salt
- Pepper
- 12 assorted small chicken parts (about 3 lbs)
- 1½ lbs medium carrots, quartered lengthwise
- ½ tsp smoked paprika
- ⅓ cup mayonnaise
Instructions
- In food processor, puree herbs with soy sauce, lime juice, vinegar, garlic, jalapeño, ginger, oregano, cumin, ½ cup oil and 1 tsp. salt until smooth. Transfer ¾ cup to small bowl; set aside.
- Transfer remaining marinade to gallon-size resealable plastic bag; add chicken. Seal bag, tossing to coat, and refrigerate at least 5 hrs. or up to overnight.
- Heat oven to 375°F. Place wire rack in rimmed baking sheet lined with foil. Arrange chicken on rack, discarding marinade in bag; bake 30 min.
- While chicken is baking, on another rimmed baking sheet, toss carrots with remaining 2 Tbsp oil then smoked paprika, remaining tsp cumin and ½ tsp each salt and pepper.
- After chicken has roasted 30 min., increase oven temp to 450°F. Add carrots to oven with chicken. Roast until chicken is cooked through (165°F), 15 to 20 minutes more, then let rest. Toss carrots and continue roasting until golden brown and tender, 6 to 10 minutes more.
- Meanwhile, whisk together mayonnaise into reserved marinade. Serve chicken with green sauce and roasted carrots.
Nutritional Information
Main | Total | |
Servings | 6 | |
Calories |
500
|
500
|
Fat (g) | 39 | 39 |
Sat. Fat (g) | 8 | 8 |
Protein (g) | 32 | 32 |
Carb (g) | 4 | 4 |
Fiber (g) | 1 | 1 |
Sodium (mg) | 1140 | 1140 |
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