In a mini blender combine lime juice, jalapeños, and a little extra virgin olive oil. Slather the mixture on a roasting chicken and place it a large bag to marinate for 6-8 hours.
When you’re ready to bake the chicken, place a row of whole carrots in the bottom of a glass baking dish. They are going to function as your rack. Place the chicken on the carrots, BREAST SIDE DOWN. Stuff the chicken with lime wedges and halved jalapeños. Cover the entire thing with foil and bake it at 350 degrees for one hour. Uncover it and increase the oven to 450 degrees. Bake it for another 30-40 minutes. Use a thermometer to check for doneness. This is the only way to be sure a chicken is done. Aim for an interior joint area, you want to make sure it’s fully cooked throughout. The temperature should be no less than 165 degrees. If you need more oven time but it seems to be too brown lower the oven temperature to 300 degrees. Once it’s done let it set for a few minutes before serving.
Roasting with the breast side down keeps it very juicy and flavorful. These instructions are based on 5-7 pound bird. Adjust the cooking times according to the size of your chicken.