Ingredients
- ¼ cup freshly squeezed lime juice (approx. 2 limes)
- 2 tablespoons raw honey
- 2 teaspoons lime zest (approx. 1 lime)
- 2 large cloves garlic, mashed through a press
- 1 bunch fresh dill, stripped from the stems (approx. 2 teaspoons)
- 1 teaspoon kosher salt, plus more for seasoning
- 1 teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- ⅓ cup extra-virgin olive oil
- 1 lime, sliced
- 1 3½-4 lb chicken, split in half
- 3 tablespoons good quality unsalted butter, sliced into piece
About this recipe
Serves 2-4 Use local honey to add sweetness to the lime’s tartness.
Instructions
Preheat oven to 400 degrees. Position a rack in the center of the oven. In a large bowl big enough to fit the chicken, add lime juice, then whisk in honey until dissolved. Whisk in zest, garlic, dill, salt and peppers. Slowly drizzle oil and whisk to incorporate. Add the chicken and turn to coat well. Cover and marinate 1 hour at room temperature.
In a large glass baking dish spread lime slices around and place the chicken on top, skin-side up. Pour the marinade over top, season with salt and dot with the butter slices. Roast the chicken for about 45 minutes, basting with the pan juices halfway through, until the skin is crispy and browned. Insert a thermometer into the thigh. Temperature should read 160 degrees. Transfer chicken to a platter, and pour over pan juices, discarding lime slices. Cover until ready to serve.
