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