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6 to 8 bone-in chicken pieces, such as breasts, legs or thighs
1 lime
1 small onion, minced
1 large garlic clove, minced
1/4 cup honey
2 tbsp soy sauce
1 tsp cumin
1 tsp ground coriander
Preheat oven to 350F (180C). Remove skin from chicken. Place chicken bone-side up in a 9x13-inch (3-L) baking dish or dish with shallow sides that will snugly hold chicken. Grate peel from lime and squeeze out juice. In a small bowl, stir peel and juice with onion, garlic, honey, soy sauce and spices. Spoon over chicken.
Roast, uncovered, in centre of 350F (180C) oven for 30 minutes. Then turn chicken bone-side down in pan and continue roasting 30 to 45 more minutes, until chicken feels springy, basting often with pan juices. Lift chicken from juices. Skim off and discard fat from juices, then use as a dipping sauce or spoon over rice. Add a mango salad and dinner is complete.
Calories 249, Protein 29.8g, Carbohydrates 10.7g, Fat 9.4g, Fibre 0.3g.
Tangy lime contrasts with salty soy sauce and sweet honey to produce a finger-licking sauce so highly flavoured that it works beautifully on low-fat skinless chicken.