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Roasted Lime and Green Chili Chicken

1 (3 to 3/12 pound) whole chicken

Salt and pepper to taste

2 fresh or canned mild green chilies, minced

2 garlic cloves, finely minced

1 green onion, minced

1/4 cup fresh lime juice

1 bunch fresh cilantro, stems removed, minced (coriander)

2 large onions, thickly sliced

1/2 cup water

1. Preheat oven to 450*F (230*C).
2. Rinse chicken and pat dry thoroughly with paper towels. Season chicken with salt and pepper, inside and out.
3. Combine chilies, garlic, green onion, lime juice and cilantro in same bowl.
4. Loosen skin from chicken breast, thighs and drumsticks with fingers (be careful not to puncture skin). Rub or spoon sauce under skin.
5. Make a "bed" with the onions in a roasting pan; add the water. Place chicken on top of onions. Roast for 15 minutes. Reduce heat to 375*F (190*C); continue roasting an additional 15 minutes per pound.

Makes 4 servings.