Welcome to our recipe adventure, convection oven-roasted lime thyme and ginger chicken. Your ticket to gourmet home cooking. On this journey, we are going to take you through the best way to roast a chicken. Convection, conventual, or gas oven. You will be roasting chicken to perfection after following my pro chef tips.

Roasting a whole chicken is a science. You’ve got three different cuts of meat that cook at different times. The lean breast meat and drumsticks. And the tender thigh meat. I will take you through the process of prepping the chicken before roasting.

I will also share with you an old-school method called barding. This is where butter is placed under the skin of the beasts. Which will keep the breast meat juicy and tender, yet also infusing flavor. This process works for me every time. I will share pro chef tips for infusing the chicken with delicious lime thyme and ginger flavors.

So, follow me down the convection oven-roasted lime thyme and ginger chicken rabbit hole. I will share everything I have learned about roasting a whole chicken. I’ve been a chef for over two decades. And I’ve roasted countless chickens. So, I know a thing or two about cooking chicken.

Lime Thyme And Ginger Chicken Ingredient Deep Dive

In order to create the perfect convection oven roasted lime thyme and ginger chicken. It is essential to understand the key ingredients that will infuse this dish with their delightful flavors. let’s take a closer look at each component in detail.

Lime Thyme And Ginger Chicken Marinade

• 1 Whole chicken (free-range).
• 6 Small limes.
• 4 Sprigs of fresh thyme.
• 2 tbsp Ginger (grated).
• 1 tsp Himalayan pink salt.
• 1 tsp Freshly cracked pepper.

• Whole Chicken — At the core of this dish lies a whole chicken. I opt for free-range poultry. As it offers a naturally rich flavor and is raised with ethical practices. Additionally, I prioritize the use of fresh, never frozen, chicken. Roasting fresh chicken ultimately results in a superior final product.

• Fresh Limes — The limes contribute a zingy and tangy citrus punch. My sister cultivates these remarkable petite limes. That, despite their small size, yields an impressive amount of juice. I use the entire lime in the preparation of this marinade.
• Fresh Thyme — Fresh thyme enriches the dish’s aromatic profile. I consider myself fortunate as fresh thyme thrives in our garden. When sourcing fresh thyme, select sprigs that are vibrant and not wilted or discolored. Whenever possible, consider purchasing live thyme plants.
• Ginger — Ginger introduces a comforting warmth and a mild spiciness to the chicken. As it roasts, its juices will gradually infuse the meat. Look for ginger that is hard with no blemishes.
• Himalayan Pink Salt — I’m always using pink salt, it imparts a hint of mineral complexity. Look for the course salt and grind them to order yourself.
• Fresh Cracked Black Pepper — Adding freshly cracked black pepper provides a gentle heat. Buying whole peppercorns and grinding them to order will give you an aromatic fresh flavor.

How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

Thyme And Lime Butter Ingredients

• ¼ cup Butter (unsalted).
• 2 Sprigs of fresh thyme.
• 2 Limes (zest and juice).
• 1 tsp Himalayan pink salt.
• 1 tsp Freshly cracked pepper.

• Unsalted Butter — Butter is the secret to achieving juicy tenderness and adding flavor. It will prevent the chicken from becoming overly dry. Opt for unsalted butter sourced locally for the best results.
• Fresh Thyme — More fresh thyme is used in the barding butter mixture. To reinforce the herby essence and aroma.
• Lime Zest and Juice — Lime zest and juice are key components of the barding mixture. Imparting a burst of citrusy freshness to the chicken as it cooks.
• Himalayan Pink Salt — A touch of pink salt is added to the mixture to season and enhance the buttery flavor notes.
• Fresh Cracked Black Pepper — Freshly cracked black pepper contributes a gentle spiciness and depth to the butter.

Lime Thyme And Ginger Chicken Recipe

This convection oven-roasted lime thyme and ginger chicken will impress with its aromatic and zesty flavors. Making it a delightful centerpiece for any meal. Enjoy your journey cooking our delicious oven-roasted chicken.

• Preheat your oven to 210°C (410°F). For a convection oven 190°C (375°F). Gas mark 6.

Marinading The Chicken

1. Quarter the limes and remove any seeds. Grate the ginger using a Microplane. Wash and dry the fresh thyme. Place the quartered limes, thyme, grated ginger, pink salt, and black pepper into a bowl. Using your hand squish the limes and thyme. Releasing the lime juice and natural oils from the thyme.

2. Rinse the whole chicken under cold water and pat it dry with paper towels. Lay plastic wrap onto your bench (this is for food safety and easy cleanup). Place the chicken onto the plastic wrap-lined bench. Rub the lime, thyme, and ginger all over the chicken. Then stuff the remainder inside the cavity.

Making The Thyme And Lime Butter

3. Zest and juice the limes. Wash the thyme and remove the leaves from the stalk. Place the softened butter, washed thyme leaves, lime zest, and juice into a bowl. Using a whisk combine the ingredients together.

Barding The Chicken

4. Place your two forefingers under the skin of the seasoned lime thyme and ginger chicken breast. This will separate the skin from the meat creating a cavity. Now slide the lime and thyme butter under the skin. Massage the skin so the butter is pushed towards the top of the chicken breasts.

Trussing The Chicken

5. First, cut two slits into the fatty flaps on the outside of the cavity. Now place the left chicken leg through the right slit and the right chicken leg through the left slit. Or you can tie the legs together with culinary twine.
   • Now tuck the wings under the lime thyme and ginger chicken. So they are tightly positioned on the back of the chicken. This will stop them from drying out.

Mix oil and sea salt together, and drizzle the seasoned oil over the chicken. Rub it into the skin. This helps achieve a crispy, golden-brown skin.

Convection Oven-Roasted Chicken Cooking Time And Temperatures

6. Place the seasoned lime thyme and ginger chicken on a baking tray lined with a silicon pad or parchment paper. Put the seasoned chicken into the preheated oven. Here are the recommended oven temperatures:

• Start the chicken in a hot oven. 210°C (410°F). For a convection oven 190°C (375°F), or gas mark 6. for the first 25-30 minutes.
• Then lower the temperature to 180°C (355°F). For a convection oven 160°C (320°F), or gas mark 4. Until cooked.

I baste the lime thyme and ginger chicken with the flavored roasting juices. This gives the chicken another layer of moisture. I baste every 30-35 minutes.

7. Once the chicken is cooked remove from the oven. Rest the chicken for 10-15 minutes, you can cover the roast chicken with aluminum foil to keep it hot. Now you’re ready to carve your delicious lime thyme and ginger chicken. You can serve your convection oven-roasted chicken with Yorkshire pudding.

Lime Thyme And Ginger Chicken Substitutions

When considering ingredient substitutions for our convection oven-roasted lime thyme and ginger chicken recipe. It is essential to understand that these substitutions may impart slight variations. In both flavor and texture. To ensure your recipe aligns with your desired flavor profile. Consider the following guidelines:

• Substituting Limes — Being a seasonal fruit, they may not always be readily available. In such instances, you can explore these alternative options.
  • Lemons — These are a suitable alternative to limes, offering a similar citrusy brightness to your recipes.
  • Tamarind — Can provide a unique tangy oriental twist.
  • Grapefruit — For a different citrus dimension.
  • White Or Apple Cider Vinegar — These vinegars can offer the desired acidity in your dish. Substitute a ½:1 ratio of vinegar to lemon.

• Substituting Ginger — When fresh ginger is unavailable, these alternatives can step in effectively.
  • Ground Ginger — Substitute approximately ¼ to ½ teaspoon of ground ginger for every tablespoon of fresh ginger required.
  • Ginger Paste — Ginger paste can be a convenient 1:1 ratio replacement for fresh ginger.
  • Ground Allspice — In select recipes, a pinch of ground allspice can impart a warm, ginger-like flavor.

• Substituting Fresh Thyme — It can be tough to source during cooler months.
  • Dried Thyme — You can use dried thyme as a suitable replacement. A general guideline is to use about ½ teaspoon of dried thyme for every tablespoon of fresh thyme.

• Substituting Butter — If butter isn’t suitable for your dietary preferences. Or if you’re seeking a lighter option. These alternatives can be considered.
  • Olive Oil — In many recipes, olive oil can effectively replace butter for roasting and basting.
  • Coconut Oil — For a dairy-free choice, coconut oil is an excellent option.
  • Margarine — This can substitute for butter, though it may slightly alter the flavor.
  • Beef Lard — When roasting chicken. Beef lard can serve as an alternative to butter for adding richness.

• Substituting Whole Chicken — When a whole chicken isn’t available, these alternatives can be used.
  • Chicken Cuts — Utilize bone-in chicken thighs, drumsticks, or boneless breasts for individual portions.
  • Turkey — For larger gatherings, a turkey can replace a whole chicken. But keep in mind that it will require a longer cooking time.
  • Cornish Game Hens — If you’re aiming for individual servings. Consider Cornish game hens as a flavorful alternative to a whole chicken.

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.

Convection Oven-Roasted Lime Thyme And Ginger Chicken Cook Like A Pro

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PREP TIME: | 20 minutes mins

COOK TIME: | 1 hour hr 30 minutes mins

RESTING TIME: | 15 minutes mins

TOTAL TIME: | 2 hours hrs 5 minutes mins

SERVINGS: | 4 people

AUTHOR: | Shannon The Helpful Chef

PIN PRINT RECIPE

DESCRIPTION

DISH SUMMARY

Experience the flavors from a pro chef. With our convection oven roasted lime thyme and ginger chicken recipe. Your ticket to gourmet cooking at home.

Equipment

• ▢
  Cookware
• ▢
  Kitchen Gadgets
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  Kitchen Knives

Ingredients

1x2x3x

METRICUS CUSTOMARY

• ▢ 2 kg Chicken whole
• ▢ 6 small Limes
• ▢ 4 sprigs Fresh thyme
• ▢ 2 tbsp Ginger grated
• ▢ 1 tsp Sea salt Himalayan pink
• ▢ 1 tsp Black pepper freshly ground

Thyme And Lime Butter

• ▢ ½ cup Butter unsalted
• ▢ 2 sprigs Fresh thyme
• ▢ 2 small Limes
• ▢ 1 tsp Sea salt Himalayan pink
• ▢ 1 tsp Black pepper freshly ground

Instructions

SHOWHIDE

• Preheat your oven to 210 °C. For a convection oven 190 °C. Gas mark 6.

  Infusing The Chicken — Quarter the limes and remove any seeds. Grate the ginger using a Microplane. Wash and dry the fresh thyme. Place the quartered lime, thyme, grated ginger, pink salt, and black pepper into a bowl. Using your hand squish the limes and thyme. Releasing the lime juice and natural oils from the thyme.

  Rinse the whole chicken under cold water and pat it dry with paper towels. Lay plastic wrap onto your bench (this is for food safety and easy cleanup). Place the chicken onto the plastic wrap-lined bench. Rub the lime, thyme, and ginger all over the chicken. Then stuff the remainder inside the cavity.
  
• Making The Lime And Thyme Butter — Zest and juice the limes. Wash the thyme and remove the leaves from the stalk. Place the softened butter, washed thyme leaves, lime zest, and juice into a bowl. Using a whisk combine the ingredients together.
  
• Barding The Chicken — Place your two forefingers under the skin of the chicken breast. This will separate the skin from the meat creating a cavity. Now slide the lime and thyme butter under the skin. Massage the skin so the butter is pushed towards the top of the chicken breasts.
  
• Trussing The Chicken — First, cut two slits into the fatty flaps on the outside of the cavity. Now place the left chicken leg through the right slit and the right chicken leg through the left slit. Or you can tigh the legs together with culinary twine.

  Now tuck the wings under the chicken so they are tightly positioned on the back of the chicken. This will stop them from drying out.

  Mix oil and sea salt together, and drizzle the seasoned oil over the chicken. Rub it into the skin. This helps achieve a crispy, golden-brown skin.
  
• Convection Oven-Roasted Chicken Cooking Times And Temperatures — Place the chicken on a baking tray lined with a silicon pad or parchment paper. Put the lime thyme and ginger chicken into the preheated oven. Here are the recommended oven temperatures:

  Start the chicken in a hot oven. 210 °C. For a convection oven 190 °C, or gas mark 6. for the first 25-30 minutes.

  Then lower the temperature to 180 °C. For a convection oven 160 °C, or gas mark 4. Until cooked.

  For a convection oven, your approximate cooking time is 20 minutes per lb or 30 minutes per kg.

  When you think the chicken is cooked check the temperature with a meat thermometer. The internal temperature should be between 75 °C.

  I baste the chicken with the flavored roasting juices. This gives the chicken another layer of moisture. I baste every 30-35 minutes.
  
• Once the chicken is cooked remove from the oven. Rest the chicken for 10-15 minutes, you can cover the roast chicken with aluminum foil to keep it hot. Now you’re ready to carve your delicious lime thyme and ginger chicken.
  

Chef Tips

CHICKEN COOKING TIMES

• For a convection oven, your approximate cooking time is 15 minutes per lb or 30 minutes per kg.
• For a regular oven, your approximate cooking time is 25 minutes per lb or 45 minutes per kg.

When you think the chicken is cooked check the temperature with a meat thermometer. The internal temperature should be between 70-75°C (158-167°F).

This should be done in the thickest part of the chicken. Between the thigh and breast or in the center of the breast. Make sure you don’t touch any bone with the meat thermometer.

CHEF PRO TIPS

• When incorporating a liquid into butter whisking is the best method. Whisking not only blends the ingredients. It also emulsifies them, ensuring that they are blended together.
• Barding is highly underrated and often overlooked. This is a timeless culinary method that plays an important role. In preserving the juicy tenderness of the entire lime thyme and ginger chicken. It’s a traditional practice that involves introducing seasoned fats like butter into the meat. Infusing bursts of flavor and moisture. This is the method to keep your roast chicken not only moist and tender but adds intense flavor as well.
• You want to work on 25 minutes per lb or 45 minutes per kg. When the chicken is cooked check the temperature with a meat thermometer. The internal temperature should be between 70-75°C (158-167°F). This should be done in the thickest part of the chicken. Between the thigh and breast or in the center of the breast. Make sure you don’t touch any bone with the meat thermometer.

CHEF PRO TIPS FOR ROASTING WHOLE CHICKEN

1. Marinade/Aromatics — Place aromatics like fresh thyme, ginger, and lime wedges inside the chicken cavity. You can also rub the aromatics all over the chicken as well.
2. Butter Or Oil — Rub the chicken skin with flavored softened butter or seasoned oil. This helps achieve a crispy, golden-brown skin.
3. Barding/Larding — Place flavored fat like butter under the skin of the chicken. Or smear fat over the chicken. Or drape strips of bacon over the chicken breast. These techniques will help keep the roast chicken tender and moist.
4. Baste Occasionally — Basting with pan juices or a butter mixture every 25-30 minutes. This can add another layer of moisture. Use a bulb baster, pastry brush, or a spoon.
5. Start High, Finish Low — Start the chicken in a hot oven. 210°C (410°F). For a convection oven 190°C (375°F), or gas mark 6 for the first 30 minutes. Then lower the temperature to 180°C (355°F). For a convection oven 160°C (320°F), or gas mark 4. Until cooked.
6. Use A Meat Thermometer — Invest in a good meat thermometer and insert it into the thickest part of the thigh without touching the bone. The chicken is done when it reaches an internal temperature of between 70-75°C (158-167°F).
7. Resting Time — Allow the roasted chicken to rest for about 10-15 minutes before carving. This allows the juices to be redistributed. Resulting in juicier more tender meat.
8. Make a Pan Sauce — Use the pan drippings leftover from roasting. This will create a delicious pan gravy to serve with the chicken.

LIME THYME AND GINGER CHICKEN SUBSTITUTIONS

• Substituting Limes — Being a seasonal fruit, they may not always be readily available. In such instances, you can explore these alternative options.
• Lemons — These are a suitable alternative to limes, offering a similar citrusy brightness to your recipes.
• Tamarind — Can provide a unique tangy oriental twist.
• Grapefruit — For a different citrus dimension.
• White Or Apple Cider Vinegar — These vinegars can offer the desired acidity in your dish. Substitute a ½:1 ratio of vinegar to lemon.

• Substituting Ginger — When fresh ginger is unavailable, these alternatives can step in effectively.
• Ground Ginger — Substitute approximately ¼ to ½ teaspoon of ground ginger for every tablespoon of fresh ginger required.
• Ginger Paste — Ginger paste can be a convenient 1:1 ratio replacement for fresh ginger.
• Ground Allspice — In select recipes, a pinch of ground allspice can impart a warm, ginger-like flavor.

• Substituting Fresh Thyme — It can be tough to source during cooler months.
• Dried Thyme — You can use dried thyme as a suitable replacement. A general guideline is to use about ½ teaspoon of dried thyme for every tablespoon of fresh thyme.

• Substituting Butter — If butter isn’t suitable for your dietary preferences. Or if you’re seeking a lighter option. These alternatives can be considered.
• Olive Oil — In many recipes, olive oil can effectively replace butter for roasting and basting.
• Coconut Oil — For a dairy-free choice, coconut oil is an excellent option.
• Margarine — This can substitute for butter, though it may slightly alter the flavor.
• Beef Lard — When roasting chicken. Beef lard can serve as an alternative to butter for adding richness.

• Substituting Whole Chicken — When a whole chicken isn’t available, these alternatives can be used.
• Chicken Cuts — Utilize bone-in chicken thighs, drumsticks, or boneless breasts for individual portions.
• Turkey — For larger gatherings, a turkey can replace a whole chicken. But keep in mind that it will require a longer cooking time.
• Cornish Game Hens — If you’re aiming for individual servings. Consider Cornish game hens as a flavorful alternative to a whole chicken.

Nutrition

Serving>1serve | Calories>535kcal | Carbohydrates>30g | Protein>88g | Fat>10g | Saturated Fat>3g | Polyunsaturated Fat>2g | Monounsaturated Fat>4g | Trans Fat>0.1g | Cholesterol>255mg | Sodium>7479mg | Potassium>1961mg | Fiber>4g | Sugar>6g | Vitamin A>183IU | Vitamin C>42mg | Calcium>107mg | Iron>3mg

COURSE:

Main Course

CUISINE:

Fusion

|

New Zealand

KEYWORD:

Convection Oven

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Lime and Thyme

|

Roast Chicken

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