Honey-Lime Roasted Chicken

An easy summer dinner that tastes great paired with grilled asparagus or green beans. We had it tonight with my new favorite cranberry-parmesan roasted brussel sprouts. 

Adapted from Food Network Magazine.

Honey-Lime Roasted Chicken

Ingredients:

4 cloves of garlic, smashed

2-3 jalapeno peppers, halved, seeded and thinly sliced

½ cup extra virgin olive oil

2 Tbls honey

juice of 2 limes

1 teas dried thyme

salt & pepper

4-6 split chicken breasts

3 Tbls unsalted butter, cut into pieces (OPTIONAL)

Directions:

    1. Mix lime juice, garlic, jalapenos, olive oil, honey, 1 teas salt and thyme in a small bowl.

    2. Pour over chicken and turn to coat. Cover and marinate 30 min-1 hour at room temperature.

    3. Preheat oven to 425 degrees. Line a baking sheet with foil and spray with cooking spray (I use coconut or olive oil spray.)

    4. Put the chicken, skin side up, on the baking sheet. Pour the remaining marinade on top, season with salt and pepper and dot with butter (OPTIONAL).

    5. Roast the chicken, basting with pan juices about halfway through, until the skin is golden and the chicken is cooked through, about 45 minutes.

    6. Transfer to plates and top with pan juices.