Lime Thyme Chicken
Grate the zest off the lime and mix with the ginger, thyme, and minced garlic. Mix
with the olive oil. Rinse the chicken and pat dry. Loosen the skin around the breast
and legs with your fingers. Rub the herb mixture under the skin. Cut the lime in half
and put into the chicken cavity. Prepare the baking dish. Slice onions about 1/2-inch
thick. Cover the bottom of a baking dish with a layer of onions. Center the chicken
breast-side-up on the bed of onions. Cut tomatoes in half lengthwise. Scoop out seeds
and discard. Place skin-side-up around the chicken. Sprinkle peeled garlic cloves
around the chicken. Preheat oven to 450°F. Roast the chicken for 45 minutes. Remove
from oven and test the leg-thigh joint with an instant-read thermometer; it should
read 165°F to 170°F. Let the chicken rest for 15 minutes to allow juices to settle
into meat. Remove skin, carve, and serve with vegetables and skimmed pan juices.
Each serving contains about 292 calories, 35 g protein, 11 g fat (34% calories from
fat), 98 mg cholesterol, 20 g carbohydrates, 3 g fiber, and 114 mg sodium.
To make this recipe gluten-free, use only spices or condiments that are gluten-free.
Read food labels carefully and contact the company if you have any questions.