# Quick!  Lime in cavity of roast chicken?

**URL:** <https://boards.straightdope.com/t/quick-lime-in-cavity-of-roast-chicken/492002>\
**Category:** Cafe Society\
**Created:** [April 4, 2009, 10:03pm UTC](https://boards.straightdope.com/t/quick-lime-in-cavity-of-roast-chicken/492002 "2009-04-04T22:03:33Z")\
**Posts on this page:** 3\
**Page:** 2

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**Author:** ![teela\_brown](https://avatars.discourse-cdn.com/v4/letter/t/d9b06d/32.png) [@teela\_brown](https://boards.straightdope.com/u/teela_brown)\
**Post date:** [April 6, 2009, 2:22am UTC](https://boards.straightdope.com/t/quick-lime-in-cavity-of-roast-chicken/492002/21 "2009-04-06T02:22:14Z")

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Getting the thigh meat done and yet not overcooking the breast meat is a problem that defeats even the best cooks.

I use lemons and limes interchangeably all the time and the only thing that I notice is that I get addicted to the lime flavor on everything. I buy a bunch of those tiny “limons” at Hispanic supermarkets frequently and always use them all up.

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**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\
**Post date:** [April 6, 2009, 2:59am UTC](https://boards.straightdope.com/t/quick-lime-in-cavity-of-roast-chicken/492002/22 "2009-04-06T02:59:00Z")

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I find that putting the fat under the skin of the breast really helps protect it from becoming overdone. If I feel that the breast will become overcooked anyway, then I shield it with some foil. It will still cook, though. My husband will eat chicken skin no matter how crispy or limp it is, and I don’t eat chicken skin at all.

I’ve also read that some people cook the bird breast side down to start with, and flip it over to finish the breast skin. I’ve never tried this, but thought I’d offer it up for someone else to consider.

There’s also the option of cutting up the bird and starting the thighs and drumsticks before the breasts and wings.

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**Author:** ![Fenris](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fenris/32/498_2.png) [@Fenris](https://boards.straightdope.com/u/Fenris)\
**Post date:** [April 6, 2009, 1:38pm UTC](https://boards.straightdope.com/t/quick-lime-in-cavity-of-roast-chicken/492002/23 "2009-04-06T13:38:51Z")

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> [@Rebo](#):
>
> The only citrus I have on hand is limes. A couple of cut limes, half a head of garlic, some fresh parsley, 1/2 an onion.
> 
> Sound good, or gross?
> 
> I plan to butter the bird all over, and under the breast skin, with a mixture of chopped fresh parsley and dried rosemary. Salt and pepper on the outside, as well as the cavity before using the aromatics.
> 
> Am I crazy? The bird goes in the oven in an hour.

This is WAAAAY late, but I prefer limes to other citrus in roast chicken–just toss a bit of rosemary and a small drizzle of honey in as well. (also poke holes in the lime if you don’t slice it up)

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