1 5 to 6 pound whole roasting chicken
1 tablespoon olive oil or cooking oil
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1 lime, cut into 6 wedges
2 cilantro sprigs
1 15 ounce can black beans, rinsed and drained
1 small tomato, chopped
1 small cucumber, seeded and chopped
1/4 cup chopped green onion
2 tablespoons snipped cilantro or parsley
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
1 tablespoon olive oil or cooking oil
1 clove garlic, minced
1/4 teaspoon salt
cilantro sprigs, optional
lime wedges, optional
Brush chicken with 1 tablespoon oil. In a small bowl combine oregano and cumin; sprinkle over the outside of the bird, then rub into skin. Place 6 lime wedges and 2 cilantro sprigs in body cavity. Tuck the drumsticks under the band of skin that crosses the tail. If there is no band, tie drumsticks to the tail. Twist the wing tips under the chicken. Place chicken, breast side up, on a rack in a shallow pan. Insert a meat thermometer into the center of one of the thigh muscles. The bulb should not touch the bone. Roast, uncovered, in a 325F oven for 1 3/4 to 2 1/2 hours or until meat thermometer registers 180F. At this time, chicken is no longer pink and the drumsticks move easily in their sockets. When the bird is two thirds done, cut the band of skin or string between the drumsticks so the thighs cook more evenly.. Meanwhile, for black bean salsa, in a bowl combine black beans, tomato, cucumber, green onion, cilantro or parsley, lime peel, lime juice, 1 tablespoon oil, garlic, and salt. Mix well. Cover and chill until serving time. Remove chicken from oven and cover it with foil. Let chicken stand for 10 to 20 minutes before carving. Serve black bean salsa with chicken. Garnish with additional cilantro and lime wedges, if desired. Serves 10.
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