Ingredients

• One whole chicken (4-6 lbs.)
• 6-8 limes (need 1/2 cup lime juice plus 2-3 whole limes)
• 1 TBS. Kosher Salt
• 1/2 Teas. coarse ground black pepper

Pre-heat oven to 400 F.

Remove giblets from cavity of chicken.  Wash chicken in cold water and pat dry.

Place the chicken in a roasting pan.  Pour 1/2 cup of lime juice over chicken and in cavity.  Mix salt and pepper together.  Rub on outside of chicken and in cavity.

Roll 2-3 limes on counter to soften.  Pierce each lime 3-4 times with a fork and insert into the cavity of the chicken.

Reduce oven temperature to 350 F and place chicken in the oven until done.  Meat thermometer should register 180 F and juices sould run clear if thigh is pricked with a fork.

Note: Allow 18-20 minutes per pound, plus an additional 15 minutes for cooking time.

Remove from oven and let rest for 10 minutes before slicing.