Cooking Light, April 2010
Again, I used the same flavors, but a different method with this recipe. I loosened the skin from the roaster and put thinly sliced limes under the skin, rubbed the meat with the oregano and some cumin and roasted it in the counter top oven on the rotisserie attachment.
OMG I love the flavor of the lime with the chicken meat. It is FANTASTIC! Again, I didn’t make the pan sauce, but all the flavors (minus the tequila) are there.