Roasted Taco-Seasoned Chicken with Lime Crema

Name: Roasted Taco-Seasoned Chicken with Lime Crema
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 3 1/2 pounds bone-in chicken parts, breasts cut in half, if using; 1 red onion, cut into 8 wedges; One 1.25-ounce package taco seasoning; 1 tablespoon vegetable oil; 1/3 cup Mexican crema or sour cream; 3 tablespoons fresh lime juice plus 1 teaspoon finely grated zest; 2 tablespoons finely chopped fresh cilantro, plus sprigs for garnish; Kosher salt

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Level: Easy

Total: 1 hr
Active: 15 min

Yield: 4 to 6 servings

Level: Easy

Total: 1 hr
Active: 15 min

Yield: 4 to 6 servings

Ingredients

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3 1/2 pounds bone-in chicken parts, breasts cut in half, if using

1 red onion, cut into 8 wedges

One 1.25-ounce package taco seasoning

1 tablespoon vegetable oil

1/3 cup Mexican crema or sour cream

3 tablespoons fresh lime juice plus 1 teaspoon finely grated zest

2 tablespoons finely chopped fresh cilantro, plus sprigs for garnish

Kosher salt

Directions

Put the chicken and onion in a large bowl and sprinkle with the taco seasoning. Drizzle with the oil and toss well to coat. Cover with plastic and refrigerate for at least 2 hours and up to overnight.
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with 2 layers of foil.
Arrange the chicken and onions on the prepared baking sheet in a single layer, skin-side up. Roast until the skin is crisp and the chicken is just cooked through or an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F, about 45 minutes.
While the chicken cooks, stir the crema together with the lime juice and zest and cilantro. Season with salt.
Arrange the chicken and onions on a serving platter and garnish with the cilantro sprigs. Serve with the lime crema on the side.