Oven-Roasted Mojito Chicken

• 1 chicken (3 1/2 pounds), cut into 8 pieces
• 1 cup Mojito Marinade
• 1 large onion, sliced into 1/2-inch rounds
• 2 tablespoons chopped fresh Italian parsley or cilantro
• Lime wedges
• Rice

1. Spread the chicken out in a baking dish, and pour the Mojito Marinade over it.
2. Get personal with the pieces and rub some of the marinade right up under the skin.
3. Marinate the chicken for 4 hours, or overnight, in the fridge.
4. Turn the oven on to 375.
5. Scatter the onion slices over the bottom of a roasting pan, and put the chicken on top, skin side up.
6. Pour the remaining marinade over the chicken and onions, and pop the pan into the oven.
7. Roast for 1 hour and 15 minutes, til the chicken is golden and cooked through.
8. Lift the chicken pieces out of the pan and arrange them on a platter.
9. Stir up the pan juices, adding a bit of freshMojito Marinade (if you have it) to wake up the flavors.
10. Spoon the onions and pan juices over the chicken.
11. Sprinkle with parsley or cilantro and garnish the dish with lime wedges.
12. Get everybody to squeeze some lime over their portion for added flavor.
13. Serve with rice.

chicken, marinade, onion, fresh italian parsley, wedges, rice

Taken from www.epicurious.com/recipes/food/views/oven-roasted-mojito-chicken-105575 (may not work)