Roast Chicken with Lime-Garlic Butter
A little chicken trivia: Did you know that if you raise chickens to eat, one method recommended for catching the flighty critters is to sneak up on them at night when they're asleep? Twine, a burlap bag, and a flashlight are also involved. Just a fun fact that might come in handy at your next social gathering.
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.
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
posted by Lynn at
1:18 PM
4 Comments:
Lynn,
I'm into chicken now, as my herbal soup teacher shuns red meat. So my kids have had enough of the chicken soup already, mom! This chicken dish looks great--and not over my head (at least not too far). I'll have to try it.
Thanks!
An herbal soup teacher -- now that sounds intriguing!
Oh, it's fascinating. We haven't actually learned to make any soup yet, as the teacher is explaining about yin/yang, meridians, pressure points, etc. He believes that herbal soups should be adjusted based on your balance of yin/yang. I'm not quite following, although he promises that it will all become clear (I'm sure he meant someday.) I'll let you know when I get a good soup recipe...other than chicken.
This looks wonderful! I have a chicken waiting in the freezer for an inspired idea, so thank you. : )
Thanks also for visiting my blog!
Kellie
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