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Remove the backbone of the chicken using a sharp knife or kitchen shears, or have your butcher do it for you.
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Lay the flattened chicken in a non-reactive glass container. Squeeze the lime juice all over the chicken.
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Combine the vinegar, white wine, oil and spices, and pour the mixture over the chicken.
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Make sure to tuck as much of the marinade as you can underneath the skin. Rub it all over, on both sides.
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5.Cover the chicken with plastic wrap, then marinate for 4-24 hours in the refrigerator.
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When you're ready to cook to the chicken, preheat your oven to 375 degrees Fahrenheit. Place the chicken on a baking sheet that's lined with a baking pan. This will keep the chicken from sitting in it's own juices, and will promote browning and crispy skin.
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Roast the chicken for 1 hour, or an instant-read thermometer inserted into the thickest part of the breast registers 160°F and the thigh registers 170°F. The juices will run clear when the chicken is done.
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Let the chicken rest for 10-15 minutes before carving.