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.