Roasted Taco-Seasoned Chicken with Lime Crema
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 660
- Total Fat
- 49
- Saturated Fat
- 14
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 45
- Cholesterol
- 266
- Sodium
- 734
- Total: 1 hr
- Active: 15 min
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
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.