Preheat oven to 450°F. Grate the
zest off the lime and mix with the ginger, thyme, and minced garlic. Mix with the
Rinse the chicken and pat dry.
Loosen the skin around the breast and legs with your fingers. Rub the herb mixture
the skin. Cut the lime in half and put into the chicken cavity.
Slice onions about 1/2-inch thick
and place in the bottom of a baking dish. Center the chicken breast-side-up on the
Cut tomatoes in half lengthwise.
Scoop out seeds and discard. Place skin-side-up around the chicken. Sprinkle peeled
garlic cloves around the chicken. .
Roast the chicken for 45 minutes.
Remove from oven and test the leg-thigh joint with an instant-read thermometer; it
should read 165°F to 170°F. Let the chicken rest for 15 minutes to allow juices to
settle into meat. Remove skin, carve, and serve with vegetables and skimmed pan