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Honey Lime Roast Chicken Recipe

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This recipe for Honey Lime Roast Chicken, by , is from The PICU Palate, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Foote
Added: Wednesday, August 25, 2010

Category:
Category:

Ingredients:  
Ingredients:  
3 half chickens (~1 ˝ lbs each)
1 small bunch fresh thyme
Juice of 2 limes
4 cloves of garlic; smashed
3 jalapeno peppers; halved, seeded, and thinly sliced
˝ C olive oil
2 T honey
3 T unsalted butter; cut into pieces
Salt and pepper

Directions:
Directions:
Preheat oven to 425F. Position rack in upper third of oven.

Strip thyme leaves from stems. Combine leaves and stems with lime juice, garlic, jalapenos, olive oil, honey, and 1 tsp salt in a large bowl. Add the chickens, turn to coat. Cover and marinade 30 minutes-1 hour at room temperature.

Put chicken, skin side up, on a foil lined rimmed baking pan. Tuck chicken wings underneath chicken. Pour marinade on top and season with salt and pepper. Dot with butter. Optional—with marinade injector; inject marinade in various parts of the chickens to add further flavor.

Roast chicken for 45 minutes, basting with pan juices halfway through, until skin is amber colored and thermometer registers at 160F.

Transfer to platter and top with pan juices.

Number Of Servings:
Number Of Servings:
6

 

 

 

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