Honey Lime Chicken

In a large bowl or serving dish, whisk together olive oil, honey, lime juice, garlic, salt and thyme. Place the chicken pieces in the marinade, turning each several times so that they are completely coated. Cover the dish tightly and place in the refrigerator for 45–60 minutes to marinate.

Preheat oven to 425ºF. Line a baking sheet with foil and place the chicken on it, skin side up. Pour the marinade over top of the chicken pieces. Cut the butter into small cubes and put 4-5 cubes on top of each piece of chicken.

Place the baking sheet in the oven on the middle rack and roast for 45–50 minutes. Chicken is done when the skin is golden brown, a thermometer placed in the thickest part of the thigh reads 165ºF and the juices run clear.