Tex-Mex Roast Chicken
| Yield: | 4 Servings |
| Categories: | Chicken |
| 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 |
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