Roast Lemon/Lime/Dill Chicken

• 6 lbs roasting chickens
• 5 small onions, sliced 1/2 inch thick
• 1 large lemon, baseball size, cut in half
• 2 celery ribs, cut into 1 inch pieces
• 15 baby carrots
• 1 tablespoon lime juice
• 3 tablespoons your favorite barbecue rub, of your choice
• 14 cup beer or 14 cup white wine
• 3 whole kosher dill pickles, speared
• salt and pepper

1. Pre heat oven to 350f.
2. Prepare vegetables and place in bottom of oiled 4 quart cast iron dutchoven.
3. Reserve 1 dill pickle spears ( one whole pickle ).
4. Wash and dry chicken.
5. Cut lemon in half and squeeze juice over chicken.
6. Place lemon halves in chicken cavity.
7. Place 1 dill pickle spears into cavity (one whole pickle ).
8. Pour lime juice over chicken and spread barbeque rub over outside of chicken.
9. Salt and pepper to taste.
10. Add beer or wine to pot.
11. Roast for 2.5 hours uncovered or until done.
12. Baste often with pan juices.
13. Let sit for 30 minutes before slicing.

chickens, onions, lemon, celery, carrots, lime juice, your favorite barbecue rub, white wine, kosher dill pickles, salt

Taken from www.food.com/recipe/roast-lemon-lime-dill-chicken-206247 (may not work)