Honey-Lime Roast Chicken

1. 1

   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.

2. 2

   Add the chicken and turn to coat.

3. 3

   Cover and marinate 30 minutes to 1 hour at room temperature.

4. 4

   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.

5. 5

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

6. 6

   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.

7. 7

   Transfer to a platter and top with the pan juices.

8. 8

   Photograph by Con Poulos

* Per serving · 4 servings · Values may vary.

No additional tips available.