4 Limes, 2 zested and juiced and 2 sliced into rings
1 Cup Fresh Parsley
2 Red Chilis, Halved and seeded
1 While Chicken about 3-3 1/2 Pounds
1 Teaspoon Salt
Instructions
Preheat oven to 350 degrees.
In a blender combine, cream of coconut, lime zest, lime juice, parsley and salt into a smooth paste. Starting at the chickens neck slide hands between sking and meat to loosen skin from breast and thighs. With a sharp knofe slash each thigh twice. Spread paste between meat and skin.
Lay lime slices in the bottom of a roasting pan and place chicken on top. Cover with foil and bake for 40-45 minutes. Remove foil and baset chicken with drippings. Return chicken to oven uncovered.
Bake 20 minutes and baste again. Continue cooking and basting every 20 minutes until thermometer reads 165 to 170 degrees when inserted unto thigh meat. Remove chicken from oven and let rest for 15 minutes before serving.
