- 1 small bunch fresh thyme
- Juice of 2 limes
- 4 cloves garlic, smashed
- 3 jalapeno peppers, halved, seeded and thinly sliced
- 1/2 cup extra-virgin olive oil
- 2 tablespoons honey
- Kosher salt
- 3 half chickens (about 1 1/2 pounds each)
- 3 tablespoons unsalted butter, cut into pieces
Strip the thyme leaves from the stems; combine the leaves and stems with the lime juice, garlic, jalapenos, olive oil, honey and 1 teaspoon salt in a large bowl. Add the chicken and turn to coat. Cover and marinate 30 minutes to 1 hour at room temperature.
Position a rack in the upper third of the oven; preheat to 425 degrees F. Put the chicken, skin-side up, on a foil-lined rimmed baking sheet and tuck the wing tips underneath. Pour the marinade on top, season with salt and dot with the butter.
Roast the chicken, basting with the pan juices halfway through, until the skin is amber and a thermometer inserted into the thigh registers 160 degrees F, about 45 minutes. Transfer to a platter and top with the pan juices.
Photograph by Con Poulos