Baking a kick-ass chicken is even easier than you might think: try this super-simple—yet slightly exotic—version, courtesy of chef James Tanner, author of Take 5 Ingredients Ingredients: 2 red chiles, halved and seeded ⅓ cup coconut milk Zest and juice of 2 limes Handful fresh cilantro 1 3¼-lb whole chicken 2 limes, sliced How to make it: 1) Preheat the oven to 350°. Put the chiles and coconut milk in a food processor with the lime zest and juice, and cilantro. 2) Loosen the skin at the edge of the cavity of the chicken and push your fingers underneath to form a pocket. 3) Push most of the paste into the pocket under the skin and rub the remaining paste over the outside of the chicken. 4) Lay the lime slices on the bottom of a roasting pan and sit the chicken on top. Cover with foil and roast for 40 minutes. Then, remove the foil, baste the chicken, and bake uncovered for another 30 to 40 minutes. Remove from the oven and let rest for 5 minutes. 5) Carve the chicken onto warmed serving plates. Serves 4 Heart Healthy The fat in coconut milk contains lauric acid, which helps to boost good HDL cholesterol levels in the body. Lime Aid Always buy bright-colored limes. They should have smooth skin and feel heavy for their size. For the most juice, roll the fruit around on the counter and press firmly with your palm before slicing.

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