Thursday, May 20, 2010
Honey Lime Chicken
It's usually pretty rare that I have all ingredients necessary for any new recipe I want to try. Trying a new recipe usually requires a trip to the grocery store to buy some specialty ingredient that I would never think to have on hand and may never use in another recipe again. Tonight however there was the perfect storm of ingredients and I actually had everything on hand (namely limes and jalapenos) necessary to make this Honey Lime Roast Chicken in this month's issue of Food Network Magazine. Yes, yes, I know, it's more chicken! But this chicken was 98 cents a pound and the recipe looked tasty so there you go.
The only change I made was that I used split chicken breasts instead of half chickens and I didn't have regular thyme so I used my lemon thyme from the herb garden. Not really major changes at all.
The chicken was delicious and came out looking really similar to the picture (as you can see from above). I served it with rice and roasted broccoli. Kevin declared that it was 'the bomb'.