Lime and Thyme Spatchcocked Chicken
1 (4-pound) whole Empire Kosher® Chicken, spatchcocked
2 limes sliced
6 sprigs thyme
6 cloves garlic
freshly ground black pepper
¼ cup extra virgin olive oil
Preheat oven to 425°F.
Place lime slices, thyme and garlic in a large roasting pan or a baking sheet lined with parchment paper.
Place the chicken, breast side up, on top of limes; generously season with salt and pepper and drizzle with olive oil.
Bake for about 45-60 minutes, until cooked through.
The internal temperature of the chicken should reach 165°F.
To serve, cut up the chicken into quarters or eighths, spoon pan juices over chicken, and garnish with fresh lime and thyme sprigs.
Contributed by Naomi Nachman