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Sunday, January 1, 2012

Honey and Lime Roasted Chicken

This picture does not do this chicken any justice at all. I never claimed to be a good picture taker, I just love to cook. You might get the impression that it's burned, but it truly wasn't . It was so moist and tender and I will definitely be making this again. I adapted this from a recipe I found awhile back. I'm not one to leave too many original recipes alone haha!
1 chicken, rinsed and patted dry
1 onion, cut into quarters
3 garlic cloves, peeled

1 lime, cut into quarters
2 limes, juiced (each one into individual bowls)
1 garlic clove minced
1 tsp paprika
2 Tbsp honey
1 Tbsp olive oil
salt and pepper to taste

Heat oven to 400. Spay a roasting pan with Pam or completely cover the bottom and sides of the roasting pan in foil sprayed with this is a sticky glaze! Place your chicken on a roasting pan and stuff the cavity with the quartered onion, the 3 peeled garlic cloves and the 1 quartered lime.

Rub the chicken with olive oil and season with salt and pepper.

In a small bowl, mix the juice from one lime with the minced garlic. Lift the chicken skin as best you can all over the chicken and use a pastry brush to brush the lime/garlic mixture all over under the chicken skin.

In a separate bowl, mix together the juice from the remaining lime, paprika and honey together. Use a pastry brush to brush the lime and honey mixture all over the outside of the chicken. (If you do not want your chicken to "brown up" this much, you can wait and brush the honey lime mixture on for just the last half hour of the roasting time.)

Place the chicken in the oven to roast.
*A good roasting time measure is: 20 min per lb of chicken and an extra 20 min for the entire bird. So if you have a 5 lb chicken, you would roast it for 2 hours. (20 min x 5 = 100 min or 1 hr 40 min for the lbs and the extra 20 min for the entire chicken.


  1. And the honey goes...??

  2. Whoops! Sorry, I must have been a little preoccupied when I posted that. I'm so glad you caught it. I fixed the recipe and hopefully it's right now. Please feel free to tell me if it's still not clear! :)