Roasted Lime and Onion Chicken

DIRECTIONS

• Bring chicken to room temperature.
• Preheat oven to 350 degrees.
• Cut onion into quarters, and lime in half. Squeeze juice into small container and reserve. Add olive oil to juice and mix well.
• Wash chicken well with cool water and pat dry.
• Place chicken into roasting pan with a rack to keep chicken from resting directly on bottom of roaster.
• Season inside of chicken liberally with salt and pepper.
• Stuff interior of chicken with alternating onion quarters and lime halves.
• Season outside of chicken with salt and pepper liberally as well.
• Truss chicken and fold wings under bird for even cooking.
• Coat chicken with olive oil and lime juice mixture with basting brush.
• Place chicken in preheated oven and baste every 30 minutes with mixture.
• Cook for 15 minutes per lb. of meat, or until juices run clear in thickest part of bird. A 6 lb. chicken should take 1 1/2 hours.
• Pull chicken out of oven and let rest for 10 minutes under aluminum foil.
• Eat! Enjoy! Repeat!