TEX-MEX ROAST CHICKEN

      Title: TEX-MEX ROAST CHICKEN
  Categories: Dupree, Chicken
       Yield: 4 Servings
  
  
       1/2 c  fresh lime juice
       1/2 c  chicken stock -- (1/2 to 1
   :          cup)
       1/4 c  red wine vinegar
         4    garlic cloves -- peeled and
   :          chopped
         6    green onions -- chopped
         1 TB chili powder
         1 ts ground cumin
         1 ts cumin seeds
       1/4 ts cayenne pepper
       1/4 c  chopped cilantro
         2    limes -- grated zest no
   :          white
   :          Salt and pepper
     3 1/2 lb chicken --  patted dry
   
   In a medium-size bowl, mix together the lime juice, 1/2 cup of chicken
   stock, red wine vinegar, garlic, green onions, chili powder, ground
   cumin, cumin seeds, cayenne or jalapeno pepper, cilantro, and lime
   peel. Season to taste with salt and pepper. Place the chicken in a
   large bowl or resealable plastic bag and cover with the marinade.
   Marinate at least 1hour and up to 24 hours in the refrigerator.
   Preheat the oven to 400 degrees. Place the marinated chicken together
   with the marinade in a roasting pan. Add more stock if needed to come
   1 inch up the side of the chicken. Bake, basting every 20 minutes,
   for 1 to 1 1/4 hours, or until a meat thermometer registers 180
   degrees when inserted into the thigh. Yield: 4 servings
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