Chadon Beni Honey Lime Roasted Chicken

Presented by Mini Flavour

Ingredients:

5 lbs chicken (skin on)

3-4 tablespoon olive oil

zest 1 lime

3 limes (juice)

2-3 tablespoon honey

1 teaspoon sea salt (adjust to your liking)

1 teaspoon black pepper

3 tablespoons finely chopped chives

3 tablespoons finely chopped Chadon Beni

5 cloves garlic (crushed)

1 tablespoon pepper flakes

Instructions

Prepare the Marinade:

In a large bowl, combine the olive oil, lime zest, lime juice, honey, sea salt, black pepper, chopped chives, chopped Chadon Beni, crushed garlic, and pepper flakes.

Whisk the ingredients together until well combined.

Marinate the Chicken:

Rinse the chicken under cold water and pat it dry with paper towels.

Place the chicken in a large resealable plastic bag or a shallow dish.

Pour the marinade over the chicken, ensuring that each piece is thoroughly coated.

Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Roast the Chicken:

Remove the chicken from the marinade, allowing any excess marinade to drip off.

Place the chicken pieces skin-side up on a roasting pan or baking sheet lined with aluminum foil or parchment paper.

Pour the remaining marinade over the chicken.

Cook the Chicken:

Roast the chicken in the preheated oven for about 45 to 50 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).

Baste the chicken with the pan juices halfway through the cooking time to keep it moist and flavorful.

Finish and Serve:

Once the chicken is fully cooked and the skin is crispy, remove it from the oven.

Let the chicken rest for 5 minutes before serving.

Serve hot with the pan juices drizzled over the top, and enjoy with your favourite sides.

recipe idea from caribbeanpot website