Directions:
- 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.
- Photograph by Con Poulos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.98 Kcal (2064 kJ) | ||
| Calories from fat | 382.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.49g | 65% | |
|---|---|---|---|
| Cholesterol | 117.3mg | 39% | |
| Sodium | 81.37mg | 3% | |
| Potassium | 245.2mg | 5% | |
| Total Carbs | 6.89g | 2% | |
| Sugars | 6.04g | 24% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 20.67g | 41% | |
| Vitamin C | 12.4mg | 21% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 19.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 315.63 Kcal (1321 kJ) | ||
| Calories from fat | 244.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.21g | 65% | |
|---|---|---|---|
| Cholesterol | 75.1mg | 39% | |
| Sodium | 52.09mg | 3% | |
| Potassium | 156.99mg | 5% | |
| Total Carbs | 4.41g | 2% | |
| Sugars | 3.87g | 24% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 13.23g | 41% | |
| Vitamin C | 8mg | 21% | |
| Iron | 0.8mg | 7% | |
| Calcium | 12.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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