Description
Juicy honey-lime roasted chicken, made with only about 5 minutes of hands-on prep time. Easy and delicious!
Ingredients
- 6 Tablespoons Olive Oil
- 2 Tablespoons Honey
- 2 whole Limes, Juiced
- 4 cloves Garlic, Minced
- 1 teaspoon Kosher Salt
- 1 teaspoon Dried Thyme
- 6 pieces Chicken Legs With Back Attached
- 3 Tablespoons Unsalted Butter
- 6 Tablespoons Olive Oil
- 2 Tablespoons Honey
- 2 whole Limes, Juiced
- 4 cloves Garlic, Minced
- 1 teaspoon Kosher Salt
- 1 teaspoon Dried Thyme
- 6 pieces Chicken Legs With Back Attached
- 3 Tablespoons Unsalted Butter
Preparation
In a large bowl or serving dish, whisk together the olive oil, honey, lime juice, garlic, salt and thyme. Place the chicken pieces in the marinade and turn the pieces several times so that they are completely coated. Cover the dish tightly and place in the refrigerator for 30-60 minutes to marinate.
Preheat the oven to 425 F. Remove chicken from the refrigerator. Line a rimmed baking sheet with foil and place the chicken on it, skin side up. Pour the marinade over top of the chicken pieces. Cut the butter into small cubes and put 4-5 cubes on top of each piece of chicken. Place the baking sheet in the oven on the middle rack, and roast for 45-50 minutes. Chicken is done when the skin is golden brown, a thermometer placed in the thickest part of the thigh reads 165 F and the juices run clear.
Adapted from Taste and Tell.
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