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1
Preheat overn to 350*.
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2
Spray the rack of a roasting pan with nonstick spray and place in the pan.
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3
Combine the chiles and 3 of the onion halves in a food processor; add the cilantro, lime juice, 1/4 t of the salt, and a grinding of the pepper; process until finely chopped.
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4
Gently loosen the skin form the breast and leg protions of the chicken; stuff the chile mixture evenly under the skin.
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5
Sprinkle the inside of the chicken with the remaining 1/4 t salt and another grinding of the pepper; add the remaining onion half and truss* the chicken.
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6
Place the chicken, breast side up, in the roasting pan.
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7
Roast until an instant-read thermometer inserted in the inner thigh registers 180* F, 2 - 2 1/2 hours.
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8
Let stand 10 minutes before carving.
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9
Remove and discard the onion and skin.
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10
Scrape off and discard the chile mixture before eating, if desired.
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11
Serve warm.
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12
*Trussing the chicken gives it a neater appearance when it comes out of the oven.
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13
To truss, cut a 30-inch length of kitchen twine.
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14
Tie the legs together at the ankles with the center of the twine, then loop each end around its corresponding wing at the elbow point.
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15
Pull the ends of the twine over the lower third of the breast to join them; tie them as tightly as possible.
