Honey Lime Roasted Chicken Recipes

Steps:

• 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. Add the chicken and turn to coat. Cover and marinate 30 minutes to 1 hour at room temperature.
• Position a rack in the upper third of the oven; preheat to 425 degrees F. Put the chicken, skin-side up, on a foil-lined rimmed baking sheet and tuck the wing tips underneath. Pour the marinade on top, season with salt and dot with the butter.
• 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. Transfer to a platter and top with the pan juices.

Steps:

• In a small bowl, combine the pepper, salt, sugar and 2 teaspoons of the sesame oil. Rub the mixture over the skin and in the cavity of the chicken. Refrigerate the chicken for 1 hour.
• Meanwhile, in a small saucepan, combine the vegetable oil and annatto seeds. Place over low heat and cook until the seeds begin to sizzle. Remove from the heat and set aside to cool. Strain, discarding the seeds, and stir 1/2 teaspoon of the soy sauce into the oil. Set aside.
• Preheat the oven to 375 degrees. In a small bowl, combine 1 tablespoon of the annatto oil (save the rest for another use), the remaining teaspoon of sesame oil, the remaining soy sauce, the honey and lime juice. Whisk until smooth.
• Place the chicken in a roasting pan fitted with a rack. Pour half of the honey-soy mixture over the chicken and place it in the oven. Roast the chicken, basting every 10 to 15 minutes with the remaining honey-soy mixture, until the chicken is cooked through, about 1 1/2 hours.
• Allow the chicken to rest for 10 minutes before carving and transferring to a platter.

Steps:

• Combine flour and cayenne pepper in a large resealable plastic bag. Add a few chicken strips at a time and shake to coat.
• Melt butter in a large, nonstick skillet over medium heat. Add chicken and cook until browned on all sides, 4 to 6 minutes.
• Combine lime juice, honey, brown sugar, and Worcestershire sauce in a bowl; pour over the chicken. Continue to cook until juices run clear and the sauce is thickened, 3 to 5 more minutes.

Steps:

• Combine the first 9 ingredients in a small bowl. Cover and refrigerate 1/4 cup marinade; pour remaining marinade into a large shallow dish. Add the chicken and turn to coat. Refrigerate for at least 4 hours., Drain chicken, discarding marinade. Place lime wedges inside the cavity. Tuck wings under chicken; tie drumsticks together. Place chicken breast-side up on a rack in a shallow roasting pan. Brush reserved marinade over chicken., Bake at 350° for 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 165°. Cover loosely with foil if chicken browns too quickly. Let stand 15 minutes before carving.

Steps:

• Preheat your oven to 200°C/400°F/Gas 6.
• Rinse your chicken well, inside and out and dry thoroughly with a paper towel.
• Stuff the cavity with the quartered lime, onion and the garlic.
• Rub the olive oil all over the chicken and season with salt and pepper.
• Place the chicken in a roasting tin and place in the middle of your preheated oven.
• Roasting time depends on size of chicken.
• Roast for 20 mins per lb plus an extra 20 minutes for the whole chicken (example: 4 lb chicken: 4x20+20=1hr40mins).
• Using the juices from the roasting tin, baste the chicken every 30 mins to stop it from drying out.
• While the chicken is roasting mix the lime juice, honey and parika in a small bowl.
• 30 mins before your chicken will be done take it out of the oven and brush with the lime& honey glaze.
• Return to the oven to finish roasting, at the end of the roasting time make sure all juices run clear by inserting a skewer into the thickest part of the thigh.

Steps:

• Preheat oven to 350°. Carefully loosen the skin from the entire chicken. Place breast side up on a rack in a roasting pan. In a small bowl, whisk the lime juice, honey, mustard, salt and cumin. , Using a turkey baster, baste under the chicken skin with 1/3 cup lime juice mixture. Tie drumsticks together. Pour remaining lime juice mixture over chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-2-1/2 hours. (Cover loosely with foil if chicken browns too quickly.) Let stand for 10 minutes before carving. If desired, remove and discard skin before serving.