This Southwestern Roasted Chicken is covered in lime juice and a blend of spicy, then roasted low and slow for a perfectly juicy dinner with minimal prep!
- 4 - 5 pound chicken
- Onion powder
- Chili powder
- Sea or Kosher salt
- Freshly ground black pepper
- Garlic Powder
- 1/2 sweet yellow onion (quartered)
- 1 lime
- 6 cloves of garlic
- Handful of fresh cilantro
Preheat oven to 275 degrees F.
Clean chicken and pat dry. Squeeze half the lime juice on the outside of the bird and the other half inside the cavity. Sprinkle all of the seasonings evenly over the entire bird. Season the back first then flip it over and season the breast side.
Place onion and garlic inside the cavity along with the cilantro and used lime halves.
Place chicken on a roasting tray in a tinfoil lined baking dish. Place the meat thermometer in the thickest part of the thigh, making sure not to touch bone. Roast uncovered for 3 1/2 - 4 hours or until the meat thermometer reads at least 165 degrees F, preferable between 170 to 180 degrees F. To baste: begin basting bird after 2 hours and repeat every 1/2 hour after. This will yield a sticky and slightly crispy skin. If you want a crispy skin, don't baste the last hour and turn the heat up to 350 degrees F for the last 5 minutes of cooking. If the skin gets too brown before the meat is up to temperature, cover with aluminum foil.
Remove from oven and let the bird rest for at least 10 minutes before carving.