Honey-Lime Marinated Chicken in the Oven

Ingredients:

• 1 small bunch of thyme
• Juice of 2 limes
• 4 cloves garlic, pressed
• 3 jalapeños, halved, seeded and thinly sliced
• 0.5 cups olive oil
• 2 tablespoons of honey
• 3 chicken halves (approximately 0.7 kg each)
• 3 tbsp (45 g) butter, cut into pieces

Preparation:

1. Tear the thyme leaves from the stems. In a large bowl, combine the leaves and stems with lime juice, garlic, jalapeño, olive oil, honey, and 1 teaspoon of salt. Add the chicken and rub it all over with the mixture. Cover and marinate for 1/2 to 1 hour.
2. Position a rack in the upper third of the oven and preheat to 220°C (425°F). Place the chicken skin-side up on a foil-lined baking sheet, tucking the wing tips under. Drizzle the marinade over the chicken, season with salt, and scatter pats of butter over the entire surface.
3. Roast the chicken in the oven, basting it halfway through, until the skin is amber and a thermometer inserted into the thigh registers 160°F (71°C), about 45 minutes. Transfer to a platter and spoon the juices over the chicken.