Categories: Chicken; dinner; paleo
Ingredients
- 1 whole chicken (2-3 pounds)
- 1-3 tbsp. olive oil
- 1/4 cup agave nectar
- 1 tbsp. celtic sea salt
- 3 limes
- 2 onions
- 1 head garlic
- dash cumin
- dash chili powder
Directions
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Rinse the chicken and pat dry.
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Place chicken in a 9×13 inch baking dish breast side down.
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Drizzle with olive oil and agave, then sprinkle salt, cumin, and chili powder.
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Stuff one lime into the cavity of the bird.
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Cut the other 2 limes and place in the pan.
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Cut the onions in half and place in the pan (I left the skin on).
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Leaving the skin on the garlic, break the head apart and scatter the cloves around the pan.
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Bake at 350 for 45+ minutes until the skin starts to brown.
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move chicken from the oven and raise heat to 450.
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Turn the chicken over so that breast side is now up.
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Bake for an additional 15-25 minutes or until thigh temperature (taken with an instant read meat thermometer) is 170-180 degrees.
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Remove chicken from oven.
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Carve chicken and drizzle with pan juices before serving.