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Agave Lime Chicken


  • 1 whole chicken 2-3 pounds
  • 1-3 tablespoons olive oil
  • 1/4 cup agave nectar
  • 1 tablespoon sea salt
  • 3 limes
  • 2 onions
  • 1 head garlic
  • Dash of cumin
  • Dash of chili powder


  • Rinse the chicken and pat dry
  • Place chicken in a 9X13 glass baking dish breast side down
  • Drizzle with olive oil and agave, then sprinkle with salt, cumin and chili powder
  • Stuff one lime into the cavity of the bird
  • Cut the other 2 limes and place in the pan
  • Cut the onions in half and place in the pan (I left the skin on)
  • Leaving the skin on the garlic, break the head apart and scatter the cloves around the pan
  • Bake at 350° for 45+ minutes until the skin starts to brown
  • Remove chicken from oven and raise heat to 450°
  • Turn the chicken over so that breast side is now up
  • Bake for an additional 15 to 25 minutes or until thigh temperature (taken with an instant read thermometer) is 170°-180°
  • Remove chicken from oven
  • Carve chicken and drizzle with pan juices before serving