Ingredients
1 large onion – thick sliced
1 whole chicken 5-6 pounds – gizzards removed
1 lime – zested then halved
2 heads of garlic
1 stick butter – room temperature
kosher salt
black pepper
8 ounces baby carrots
3 large potatoes – peeled and quartered
Instructions
Preheat oven to 425 degrees.
Place onion slices into bottom of roasting pan or large cast iron skillet.
Pat chicken dry with paper towel. Place lime halves and garlic into cavity of chicken. Tie legs together using kitchen twine or a silicone band.
Into small bowl mix together butter, lime zest. Season with salt and pepper.
Carefully place half of butter under skin of chicken. Rub remaining butter over outside of chicken. Place chicken on top of onion slices.
Place potatoes and carrots around outside of chicken. Season with additional salt and pepper.
Transfer to oven. Cook for approximately 90 minutes OR until internal temperature reaches 165 degrees and juices run clear. Allow chicken to REST prior to slicing. Discard lime and garlic inside of cavity.
borrowed from: https://bellalimento.com/2009/02/11/roasted-garlic-lime-chicken/