Gluten Free · Main Meals · Paleo Diet Friendly · Recipes

Lime & Thyme Roast Chicken

Lime & Thyme Roast Chicken

I think there are 2 types of people in this world, those that like chicken skin and those that do not. I am firmly on the side of the chicken skin, crispy, fatty, flavoursome and delish, a real treat. So for me roast chicken is the ultimate comfort food. This recipe uses the sour tangy bite of lime to lift the chicken to a whole new level of goodness.

Equipment required

1 large baking tray
1 small mixing bowl

Shopping list

Approx 1.6kg chicken, giblets removed
2 heaped tbsp of softened butter
Small bunch of fresh thyme
1 lime
2 tsp of xylitol or sugar
Good pinch of sea salt

Method to the madness

Take the chicken out of the fridge at least 30 minutes before cooking

Preheat the oven to 240 degrees 220 degrees if fan forced

Juice half the lime and mix with the xylitol or sugar

Combine the lime juice, butter, salt and thyme in the mixing bowl

Remove any ties from around the chickens legs, you don’t want it to be tied when cooking, leave the legs apart

Carefully insert your finger under the skin of the chicken on top of one of the breasts, working from the back side

Get a little over 1/3rd of the butter and place it under the skin, pushing it gently up to the top end of the bird, repeat on the other side

Use the remaining mixture to spread on the outside of the chicken, covering all areas, sprinkle with some extra salt

Turn the heat down to 220 degrees or 200 if a fan and place the chicken in, cook for approx 1hr 20mins, turning and basting occasionally

Once cooked, tip off the excess fat from the chicken, leaving the tray juices, move the chicken to the carving tray and let it rest covered in foil

Use the juices in the tray to create a simple jus, simply add some water and extra lime juice, bring to the boil and let it simmer, taste for seasoning

Carve the chicken, serve with jus and your fav low carb sides. ENJOY!

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