1, 4 - 5 lbs. ROSIE® Organic Whole Chicken
2  tbsp. extra-virgin olive oil
3   cloves garlic, minced
limes, juiced and zested
3 tbsp. chili powder
1 tsp. ground cumin
2 tsp. kosher salt
1 tsp. freshly ground black pepper
  Fresh cilantro, and lime wedges for serving
  For avocado cucumber salad:
English cucumber, roughly chopped
large ripe avocado, cubed
scallions, trimmed and thinly sliced
lime, juiced and zested
1 tbsp. extra-virgin olive oil
  kosher salt
1/4 cup coarsely chopped cilantro, plus more for serving


1 Preheat oven to 300°F and arrange oven rack in center position. Combine olive oil, lime juice and zest, garlic, chili powder, cumin, salt and pepper in a small bowl.
2 Pat chicken dry with paper towels. Rub chili lime mixture over chicken skin. Once exterior is well-coated, brush any extra rub on interior of chicken. Transfer chicken to cast iron skillet. Place chicken in oven and bake 2 to 2 1/2 hours or until chicken is cooked through to internal temperature of 170°F (begin checking temperature after 2 hours).
3 Transfer chicken from skillet to cutting board and let rest 10 minutes before carving.
4 While chicken is resting, toss together all ingredients for cucumber salad. Season with salt to taste.
5 Garnish chicken with cilantro and lime, and serve with avocado cucumber salad.


x x