Roast Chicken with Lime-Garlic Butter
Back to the recipe at hand. If you buy your chicken at the grocery store like I do, no middle-of-the-night twine and burlap bag shenanigans should be necessary.
1 whole chicken (mine was 5 lbs.)
salt, thyme to taste
1/4 c. lime juice (4 or 5 limes should do it)
1/4 c. butter, melted
1 clove garlic, put through garlic press
Pull out your broiler pan and line the bottom part with aluminum foil. (You don't want to skip this step or you will spend waaaaay too much time later scrubbing. And you will be mad at me.) Spray the top of broiler pan with PAM, if desired. Rinse off chicken, pat dry with paper towels, place on broiler pan, and sprinkle with salt and dried thyme. Mix together the lime juice (you can also use lemon), butter, and garlic, and spoon over the chicken. Bake at 375 degrees, brushing occasionally with pan drippings, until meat thermometer reads 180 - 185 degrees. (My five-pound bird took about 90 minutes.)
Note: Don't forget to pull out the neck and giblets and all the other stuff they stick in the cavity of the chicken before you bake.
Labels: main dishes