Sticky Lime Chicken
|Part boneless skinless chicken breast||20 Ounce (4 Breasts, About 5 Ounce/140 Gram Each)|
|Lime||1 , rind grated and juiced|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), chopped|
|Chopped fresh thyme||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Boiled potatoes||1⁄2 Cup (8 tbs) (For Serving, New Variety)|
|Cooked seasonal vegetables||1⁄2 Cup (8 tbs), cooked lightly (For Serving)|
1. Preheat the oven to 375°F/1 90°C. Arrange the chicken breasts in a shallow roasting pan.
2. Put the lime rind and juice, honey, oil, garlic, if using, and thyme in a small bowl and combine thoroughly Spoon the mixture evenly over the chicken breasts and season with pepper.
3. Roast the chicken in the preheated oven, basting every 10 minutes, for 35-40 minutes, or until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat. If the juices still run pink, return the chicken to the oven and cook for an additional 5 minutes, then retest. As the chicken cooks, the liquid in the pan thickens to give the tasty, sticky coating.
4. Serve with boiled new potatoes and seasonal vegetables.