⅓cupsoy sauce(substitute coconut aminos for whole30/paleo)
2Tablespoonsfresh lime juice
5clovesgarlic(finely minced or pressed)
1Tablespooncumin
1teaspoondried oregano
½teaspoonblack pepper
To Roast the Chicken
3poundwhole chicken(3 to 4 pounds)
1largered bell pepper(sliced)
1largesweet yellow onion(cut into wedges)
1lime(to garnish)
Instructions
Marinate the Chicken
Mix marinade ingredients together in a bowl.
Place whole chicken in a large, zipper top bag and pour in the marinade.
Place in the refrigerator and marinate for 8 hours, or overnight.
To Roast the Chicken
Preheat oven to 400 degrees.
Place chicken in a roasting pan, and surround with onion and pepper slices. Stuff some of the onion and pepper slices into the cavity of the bird for additional flavor.
Bake for 1 hour 15 minutes to 1 hour and 30 minutes, basting occasionally with pan juices until thermometer reaches 175 to 180 degrees when inserted into the thickest part of the breast.
Remove from oven and allow to rest for 10 before serving.
Serve with rice or french fries, and drizzle with pan juices.
Notes
To make this recipe Paleo or Whole30, substitute coconut aminos for the soy sauce and add sea salt. Coconut aminos are sweet, not salty like soy sauce.