Palm Sunday Chicken

This recipe appeared in the April 2006 issue of Cruising World.

1 whole chicken

2 tablespoons olive oil

4 key limes OR

2 lemons

8 whole sage leaves

8 sprigs fresh rosemary

8 sprigs fresh thyme

Preheat oven to 400 degrees F. Rinse chicken inside and out, pat dry, and rub with olive oil, inside and out. Halve the limes or lemons and squeeze over chicken inside and out. Put rinds in cavity. Set chicken breast-side-up in a roasting pan, and cut four slits through the skin only, two over each breast. Insert one sage leaf, one sprig of rosemary, and one sprig of fresh thyme into each incision, just under the skin. Put most of the remaining herbs into the cavity, saving some for garnishing. Cover and roast for 1 hour, checking for doneness with a thermometer that should reach 170 degrees F. Carve and serve on heated plates. Garnish with fresh herbs.