Friday Finds: Sticky Lime Chicken

This week's recipe comes to us from a funny little cookbook that my dad picked up for me once-- it's called Everyday Chicken: A Collection of Over 100 Essential Recipes.  I've had the book for a while and I am pretty sure he got it for me when I had just graduated and moved into my first apartment in Boston.  I was tight on space and money, so this little book (it's pocket sized-- like 4x5 inches) of easy chicken recipes was perfect for me to use in my new adult life. 

After a week of lots of restaurant dining and parties, I was feeling tired and full so this Sticky Lime Chicken recipe sounded like the perfect recipe to try.  It was easy to put together, flavorful, and still light.  The book recommended serving with boiled potatoes and seasonal vegetables, so I sauteed some bell peppers and onions to serve along with it.

The measurements I included below are for half of what the original recipe calls for-- this one serves 2, the original in the book serves 4.

Ingredients:

• 2 boneless skinless chicken breasts
• Juice and zest of 1/2 lime
• 1/2 Tbs. honey
• 1/2 Tbs. extra virgin olive oil
• 1 clove garlic, minced
• 1/2 Tbs. fresh thyme, chopped
• Salt and pepper, to taste

Arrange the chicken breasts in a shallow roasting pan or baking dish.

Put the lime zest, juice, honey, oil, garlic, and thyme in a small bowl and combine thoroughly.  Spoon the mixture evenly over the chicken breasts and season with salt and pepper.

Roast the chicken in a preheated oven, 375 degrees, basting every 10 minutes, for 30-35 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 chicekn to the oven and cook for an additional 5 minutes, then test again.  As the chicken cooks, the liquid in the pan thickens to give a tasty, sticky coating.

Serve with boiled new potatoes and lightly cooked seasonal vegetables.