For the marinade:
3 tablespoons extra virgin olive oil
1 teaspoon grated limes zest
2 teaspoons fresh lime juice
3 teaspoon minced garlic
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon paprika
1 teaspoon dried oregano leaves
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1. Preheat oven to 400°F
2. Put all the marinade ingredients in a small blender or food processor and process until you have a mostly smooth paced. Rub the pace all over the inside and outside of the chicken, including under the skin of the breast and legs as far as you can reach.
3. Put the chicken in a roasting pan. Roast chicken uncovered for 70 minutes, or until a thermometer inserted in the center of a thigh reads 165°F. Remove from the oven and let rest uncovered for 15 minutes before cutting and serving. Store leftovers in an airtight container in the refrigerator for up to five days
