Honey-Lime Roast Chicken

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Great Recipe!!! Chicken was super juicy, tasty, right amount of spicy and Delicious!!! Didn't have fresh thyme, used ground thyme instead. Let marinade for about 2.5 hours. Super easy to make and my husband loved it.

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I love this recipe! I used the recipe for the marinade and cooked a whole chicken. I marinaded the whole 6pd chicken in a zip lock bag in the fridge for 2 hours then cooked the chicken at 350 for 2 hours. It turned out amazing and the meat was perfectly cooked. I used the meat to make a chicken sandwich for work today :

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This has become a staple for us- I think I've made it 5 times since it was published in the magazine! I suggest using chicken thighs, they are incredibly juicy and the meat is really tender.

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This was yummy, the chicken came out moist. The next time I will marinated for longer then the directions state.

To Lillian, the amount of time at room temperature will not be an issue. However, if you want to marinade for longer. I would recommend keep it in the fridge, then leave it out the last 30 mins to an hr before cooking. Hope this helps :

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This recipe sounds like it should taste good, but..
it reads, "Marinade for 30 min to 1 hour at ROOM TEMPERATURE"!!!
Is this room an igloo?
Is it OK to leave chicken without refrigeration for an hour?

Please, clarifiy. :-0

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Loved the recipe! The chicken turned out so moist and had so much flavor...may try to marinate it a bit longer for more yumminess! Thanks FN and keep 'em coming!

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This is a great recipe. I just used a whole cut up chicken. The chicken was VERY juicy and very flavorful. It is one of our favorite chicken recipes. Thank you food network magazine!!!