Tex-Mex Roast Chicken

• 1/2 cup lime juice fresh
• 1/2 cup chicken broth
• 1/4 cup red wine vinegar
• 4 each garlic cloves peeled and chopped
• 6 each scallions, spring or green onions chopped
• 1 tablespoon chili powder
• 1 teaspoon cumin ground
• 1 teaspoon cumin seeds
• 1/4 teaspoon cayenne pepper
• 1/4 cup cilantro chopped
• 2 each limes grated zest no white
• 1 x salt and black pepper
• 3 1/2 pound chicken patted dry

1. In a medium-size bowl, mix together the lime juice, 1/2 cup of chicken stock, red wine vinegar, garlic, green onions, chili powder, ground cumin, cumin seeds, cayenne or jalapeno pepper, cilantro, and lime peel.
2. Season to taste with salt and pepper.
3. Place the chicken in a large bowl or resealable plastic bag and cover with the marinade.
4. Marinate at least 1 hour and up to 24 hours in the refrigerator.
5. Preheat the oven to 400F (200C).
6. Place the marinated chicken together with the marinade in a roasting pan.
7. Add more stock if needed to come 1 inch up the side of the chicken.
8. Bake, basting every 20 minutes, for 1 to 1 1/4 hours, or until a meat thermometer registers 180 degrees when inserted into the thigh.

lime juice fresh, chicken broth, red wine vinegar, garlic, scallions, chili powder, cumin ground, cumin seeds, cayenne pepper, cilantro, salt, chicken

Taken from recipeland.com/recipe/v/tex-mex-roast-chicken-37453 (may not work)