Dinner

Honey-Lime Roast Chicken

Name: Honey-Lime Roast Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 3 half chickens (about 1 1/2 pounds each); 1 small bunch fresh thyme; 4 cloves garlic, smashed; 2 tablespoons honey; 3 jalapeno peppers, halved, seeded and thinly sliced; Juice of 2 limes; Kosher salt; 1/2 cup extra-virgin olive oil; 3 tablespoons unsalted butter, cut into pieces

6 October 2026

Not yet ratedRate Recipe

Total Time60 Mins

Serves6

Per Serving$1.48

If you have approximately 1 hour to spend in the kitchen, Honey-Lime Roast Chicken might be a spectacular gluten free, lacto ovo vegetarian, and primal recipe to try. This recipe serves 6 and costs $1.48 per serving. This hor d'oeuvre has 557 calories, 11g of protein, and 48g of fat per serving.

Gluten Free Primal Lunch Chicken

Ingredients:

For 6 servings

4½ pounds half chickens (about each)
1 small bunch fresh thyme
4 cloves garlic, smashed
2 tablespoons honey
3 jalapeno peppers, halved, seeded and thinly sliced
2 Juice of limes
6 servings Kosher salt
½ cup extra-virgin olive oil
3 tablespoons unsalted butter, cut into pieces

Method:

1
Strip the thyme leaves from the stems; combine the leaves and stems with the lime juice, garlic, jalapenos, olive oil, honey and 1 teaspoon salt in a large bowl.
2
Add the chicken and turn to coat. Cover and marinate 30 minutes to 1 hour at room temperature.
3
Position a rack in the upper third of the oven; preheat to 425 degrees F.
4
Put the chicken, skin-side up, on a foil-lined rimmed baking sheet and tuck the wing tips underneath.
5
Pour the marinade on top, season with salt and dot with the butter.
6
Roast the chicken, basting with the pan juices halfway through, until the skin is amber and a thermometer inserted into the thigh registers 160 degrees F, about 45 minutes.
7
Transfer to a platter and top with the pan juices.
8
Photograph by Con Poulos