It’s hard to believe this finger-licking main course starts with only five ingredients. “The chicken is easy, light and so good,” promises Springfield, Vermont’s Lori Carbonell. “It’s just as tasty prepared outside on the grill.”
Preheat oven to 350°. Carefully loosen the skin from the entire chicken. Place chicken, breast side up, on a rack in a roasting pan. In a small bowl, whisk the lime juice, honey, mustard, salt and cumin.
Using a turkey baster, baste under the chicken skin with 1/3 cup lime juice mixture. Tie drumsticks together. Pour remaining lime juice mixture over chicken.
Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-2-1/2 hours. (Cover loosely with foil if chicken browns too quickly.) Let stand for 10 minutes before carving. If desired, remove and discard skin before serving.