Chili Lime Roasted Chicken

Ingredients
1, 4 - 5 lbs.	ROSIE® Organic Whole Chicken
2 tbsp.	extra-virgin olive oil
3	cloves garlic, minced
2	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:
1	English cucumber, roughly chopped
1	large ripe avocado, cubed
3	scallions, trimmed and thinly sliced
1	lime, juiced and zested
1 tbsp.	extra-virgin olive oil
	kosher salt
1/4 cup	coarsely chopped cilantro, plus more for serving

Method
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.

Ingredients