Garlic-Lime Infused Roasted Chicken

I can't tell you how pleased I am with this creation. I bought a 3-4 lb whole chicken fryer from my grocer and after pondering over how I wanted to cook it up, here is what I came up with. I generously salted and peppered the inside of the cavity with ground sea salt and black pepper. Then rubbed it in to ensure that I covered the whole crevace. Next, I took 4 cloves of garlic, took the peels off and smashed them. I placed them inside the cavity. I then cut two limes in half and put them inside. I used some butchers twine and tied the legs together. Now comes the fun part, seasoning your bird :) So, what I like to do is just use some extra virgin olive oil and drizzle it over the entire thing. I used some coriander infused olive oil this time, starting with the backside of the chicken. Then I grabbed the ol' sea salt grinder and coated the backside generously with salt, pepper and some chicken rub and flipped it over. Repeat the same process and you're ready for action. I put it into a 425 degree oven for 1hr 20 minutes, basting it every 20 minutes and I gotta tell you. . . this thing came out so incredibly tender and juicy! Alot of times people struggle to get their chicken skins crispy when they roast them, but you will see that by coating it with sea salt, you get an excellent result. I am serving mine with some creamy mashed potato's and french cut green beans. And me not being a wasteful person, I have the carcass in a pot of water right now to make a chicken stock that will eventually turn into some amazing roasted chicken soup tomorrow! Hope you enjoy everyone. Thanks for reading :)