Lime Thyme Chicken
Getting ready for Cinco de Mayo? Shred the Lime Thyme Chicken to use in quesadillas, tacos or on top of a southwestern salad.
(Serves 6)
Lime Thyme Chicken Ingredients
- 1 lime
- 1 T grated ginger root
- 1 T dried thyme
- 2 cloves garlic, minced
- 1 T olive oil
- 1 fresh chicken (about 3-1/2 pounds)
- 3 small Vidalia onions
- 6 Roma tomatoes
- 1 bulb garlic, cloves peeled
Directions
Preheat the oven to 450°F. Grate the zest off the lime, and mix with the ginger, thyme, and minced garlic. Mix with olive oil. Rinse the chicken and pat dry. Loosen the skin around the breast and legs with your fingers. Rub the herb mixture under the skin. Then cut the lime in half and put it into the chicken cavity. Slice onions about 1/2-inch thick and place them in the bottom of a baking dish. Center the chicken breast-side-up on the bed of onions. Cut tomatoes in half lengthwise. Next, scoop out seeds and discard, and place skin-side-up around the chicken. Sprinkle peeled garlic cloves around the chicken.
Roast the chicken for 45 minutes. Remove from the oven, and test the leg-thigh joint with an instant-read thermometer; it should read 165°F to 170°F. Let the chicken rest for 15 minutes to allow juices to settle into the meat. Remove skin, carve, and serve with vegetables and skimmed pan juices.
Amount per serving: 292 calories, 35 g protein, 11 g fat, 98 mg cholesterol, 20 g carbohydrates, 3 g fiber, 114 mg sodium
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