Honey-Lime Roast Chicken
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 742
- Total Fat
- 59
- Saturated Fat
- 16
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 44
- Cholesterol
- 189
- Sodium
- 943
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
Ingredients
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
Directions
- 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.