Roasted Lime And Onion Chicken

• 6 lbs roasting chickens
• 1 lime, halved and juiced (reserve juice)
• 1 large onion, quartered
• 2 tablespoons olive oil
• salt
• pepper

1. Bring chicken to room temperature.
2. Preheat oven to 350 degrees.
3. Cut onion into quarters, and lime in half. Squeeze juice into small container and reserve. Add olive oil to juice and mix well.
4. Wash chicken well with cool water and pat dry.
5. Place chicken into roasting pan with a rack to keep chicken from resting directly on bottom of roaster.
6. Season inside of chicken liberally with salt and pepper.
7. Stuff interior of chicken with alternating onion quarters and lime halves.
8. Season outside of chicken with salt and pepper liberally as well.
9. Truss chicken and fold wings under bird for even cooking.
10. Coat chicken with olive oil and lime juice mixture with basting brush.
11. Place chicken in preheated oven and baste every 30 minutes with mixture.
12. 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.
13. Pull chicken out of oven and let rest for 10 minutes under aluminum foil.
14. Eat! Enjoy! Repeat!

chickens, lime, onion, olive oil, salt, pepper

Taken from www.food.com/recipe/roasted-lime-and-onion-chicken-465948 (may not work)