Honey-Lime Roast Chicken

Name: Honey-Lime Roast Chicken
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 2 kilograms half chickens (about each); 1 small bunch fresh thyme; 4 cloves garlic, smashed; 2 Tbsps honey; 3 jalapeno peppers, halved, seeded and thinly sliced; 2 Juice of limes; 6 servings Kosher salt; 118 milliliters extra-virgin olive oil; 3 Tbsps unsalted butter, cut into pieces

You can never have too many main course recipes, so give Honey-Lime Roast Chicken If you have half chickens, kosher salt, olive oil, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 1 hour.

Instructions

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.

Ingredients you will need

Thyme

Lime Juice

Jalapeno Pepper

Olive Oil

Garlic

Honey

Salt

Equipment you will use

Bowl

Add the chicken and turn to coat. Cover and marinate 30 minutes to 1 hour at room temperature.

Ingredients you will need

Whole Chicken

Position a rack in the upper third of the oven; preheat to 425 degrees F.

Equipment you will use

Oven

Put the chicken, skin-side up, on a foil-lined rimmed baking sheet and tuck the wing tips underneath.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Sheet

Aluminum Foil

Pour the marinade on top, season with salt and dot with the butter.

Ingredients you will need

Marinade

Butter

Salt

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.

Ingredients you will need

Whole Chicken

Equipment you will use

Kitchen Thermometer