Lime Thyme Chicken
- 1 tablespoon grated gingerroot
- 1 tablespoon dried thyme
- 2 cloves minced garlic
- 1 tablespoon olive oil
- One fresh chicken (about 3-1/2 pounds)
- 3 small Vidalia onions
- 6 Roma (plum) tomatoes
- 1 bulb garlic, peeled
Preheat oven to 450 F.
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-fnch thick. Cover the bottom of a baking dish with
one 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.
Roast the chicken for 45 minutes. Remove from oven and test the leg-thigh joint with an Instant-read thermometer; It ~hould read 165 to 170 degrees. 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.
Nutrition information per serving (values rounded to the nearest whole number):
Total Fat: 11g (34 percent calories from fat)
Total Carbohydrates: 20g