Ingredients

• 1 whole chicken
• 1-3 tablespoons olive oil
• 1/4 cup agave nectar
• 1 tablespoon celtic sea salt
• 3 limes
• 2 onions
• 1 head garlic
• dash cumin
• dash chili powder

Directions

1. Rinse the chicken and pat dry

2. Place chicken in a 9 × 13-inch oven proof baking dish breast side down

3. Drizzle with olive oil and agave, then sprinkle with salt, cumin and chili powder

4. Stuff one lime into the cavity of the bird

5. Cut the other 2 limes and place in the pan

6. Cut the onions in half and place in the pan (I left the skin on)

7. Leaving the skin on the garlic, break the head apart and scatter the cloves around the pan

8. Bake at 350° for 45+ minutes until the skin starts to brown

9. Remove chicken from oven and raise heat to 450°

10. Turn the chicken over so that breast side is now up

11. Bake for an additional 15 to 25 minutes or until thigh temperature (taken with an instant read meat thermometer) is 170°-180°

12. Remove chicken from oven

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