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Honey-Lime Roasted Chicken Recipe

Honey-Lime Roasted Chicken Recipe

It's hard to believe this finger-licking main course starts with only five ingredients. "The chicken is easy, light and so good," promises Springfield, Vermont's Lori Carbonell. "It's just as tasty prepared outside on the grill."
TOTAL TIME: Prep: 10 min. Bake: 2-1/2 hours + standing YIELD:10 servings

Ingredients

  • 1 whole roasting chicken (5 to 6 pounds)
  • 1/2 cup lime juice
  • 1/4 cup honey
  • 1 tablespoon stone-ground mustard or spicy brown mustard
  • 1 teaspoon ground cumin

Directions

  • 1. 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 and cumin.
  • 2. 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.
  • 3. Bake, uncovered, at 350° for 2-1/2 to 3 hours or until a meat thermometer reads 180°, basting every 30 minutes with drippings (cover loosely with foil after 1 to 1-1/2 hours or when golden brown). Let stand for 10 minutes before carving. Remove and discard skin before serving. Yield: 10 servings.

Nutritional Facts

3 ounces cooked chicken equals 197 calories, 7 g fat (2 g saturated fat), 77 mg cholesterol, 95 mg sodium, 8 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Reviews for Honey-Lime Roasted Chicken

Sort By :
MY REVIEW
Reviewed Nov. 26, 2013

"Mmmm, this was fantastic several years ago. I'm purging my saved mags & entering much-loved recipes into my box."

MY REVIEW
Reviewed May. 22, 2012

"tried it again with injecting the lime sauce, very tender and delicous. will use the leftovers in tomorrows mexican dish"

MY REVIEW
Reviewed Mar. 8, 2010

"Was good but not a family pleaser"

MY REVIEW
Reviewed Jul. 2, 2009

"This recipe is delicious. I actually inject the meat with the lime juice mixture and it creates the moistest meat you've ever tasted!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.