I love it when a quick meal takes you by surprise and turns out far better than you would have imagined. Warning: I am not about to be humble.
Sunday afternoons can be boring. Homework can be boring. Chicken can be boring. This dish was not boring. It was actually the opposite. Flavorful with a crispy skin. A presentation that looks like I could have slaved over it when in reality it was made with minimal effort. While I was devouring my perfectly cooked chicken on a beautiful fall evening I may have even patted myself on the back… and when I say maybe I mean definitely.
Honey Lime Blistered Chicken
RECIPE IS FOR 1-2 PEOPLE
- 2 chicken drumsticks, skin on
- 2 chicken thighs, skin on
- Juice of 1 1/2 limes
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 tablespoon unsalted kerrygold butter
Put the chicken, lime juice, honey, garlic, olive oil, and a healthy pinch of salt in a large ziplock bag. Shake everything up and place the bag in your refrigerator. Let the chicken marinade for 30 minutes to 1 hour.
Preheat the oven to 425 degrees F. Put the chicken, skin side up, in a foil lined baking dish. Pour the rest of the marinade over top. Season with some salt and a dot of butter on each chicken.
Roast that chicken. Depending on how fast your oven cooks, roast until golden amber and blistering on top. You could baste with the pan juice halfway, but mine cooked too fast for me to even have the chance. They only took about 20-30 minutes total, but you could test one to be sure and if you have a thermometer wait until the inside of the chicken registers at about 160 degrees F.