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?. 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?, about 45 minutes. Transfer to a platter and top with the pan juices.
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 961 | ||
Calories from Fat: 960 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 106.6g | 142 % | |
Saturated Fat 32.2g | 161 % | |
Monounsaturated Fat 43.5g | ||
Polyunsanturated Fat 25.1g | ||
Cholesterol 91.6mg | 28 % | |
Sodium 30.7mg | 1 % | |
Potassium 52.3mg | 1 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 4.9g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 961
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