The F.U.N. Place Recipe Box Archives

Honey Lime Roasted Chicken

1 roasting chicken (about 4 1/2 lbs)
salt, to taste
2 Tbsp soy sauce
1/4 cup ketchup
1/4 cup lime juice
1 1/2 Tbsp honey
2 1/2 Tbsp ginger
1 Tbsp garlic
1 c chicken stock

Rinse chicken well, inside and out.
Pat dry with paper towels.
Rub inside and out with salt.

In a bowl, combine soy sauce, ketchup, lime juice, honey, ginger and garlic.
Stir well to mix.
Place chicken in a bowl and brush with sauce.

Refrigerate for at least 6 hours or overnight.
Cover the unused sauce and refrigerate.
Bring the chicken to room temperature before roasting.

Preheat oven to 425 degrees.
Place chicken in pan and brush with sauce.
Roast for 15 minutes. Reduce oven temperature to 350 degrees.
Pour chicken stock into pan.
Roast for about 1 hour.

Remove chicken to carving board and let rest covered with foil for 10-15 minutes.

Skim fat off of pan juices.

Cut chicken and pour juice over pieces.

Posted by Homebound on May 12, 1998

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