Chicken - Honey-Lime Roasted Half-Chickens

By á-47

Ingredients

• 1 small bunch fresh thyme
• 2 limes, juiced
• 4 cloves garlic, smashed
• 3 jalapeno peppers, halved, seeded and thinly sliced
• 1/2 cup extra-virgin olive oil
• 2 Tbsp. honey
• kosher salt
• 3 half chickens (about 1 1/2# each)
• 3 Tbsp. unsalted butter, cut into pieces

Preparation

Step 1

Stir the thyme leaves from the stems; combine the leaves and stems with the lime juice, garlic, jalapenos, olive oil, honey and 1 tea. 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.

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, about 45 minutes.

Transfer to a plattr and top with the pan juices.