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

1. Rinse the chicken and pat dry.

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

3. Drizzle with olive oil and agave, then sprinkle 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. move chicken from the oven and raise heat to 450.

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

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

12. Remove chicken from oven.

13. Carve chicken and drizzle with pan juices before serving.

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