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1
Preheat the oven to 450°F.
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2
Wash the chicken and cavity with cool water and pat dry. Set on a rack on top of a roasting pan. Drizzle the chicken with olive oil all over and then season with garlic powder, paprika, salt and pepper — don’t forget to season in the cavity too.
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3
Cut the lime into four wedges and stuff into the cavity – peel and all. Stick the sprigs of rosemary, thyme and sage in the cavity as well.
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4
Slide the chicken into the oven and bake for 20 minutes. Reduce the heat to 375°F and roast for 45-55 minutes, until juices run clear.
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5
Let sit for 15 minutes before carving.
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