Spiced Roast Chicken with Lime

Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).

Position the chicken upright on a metal rack, nestled within a roasting pan. Make 10 incisions in the skin using a sharp blade, carefully separating the skin from the underlying meat. Insert a single clove of garlic into each slit.

Apply a generous amount of masala powder evenly over the entire surface of the chicken. Squeeze the juice from a lime over the chicken, ensuring it is evenly coated.

Place the chicken breast-side down within the roasting pan and position a lime rind inside the cavity of the bird.

Roast the chicken in the preheated oven for 20 minutes. Reduce the temperature to a moderate level of 350 degrees Fahrenheit (175 degrees Celsius), and continue baking until the chicken is no longer pink at the bone and the juices flow freely, approximately 45 additional minutes.

Use a food thermometer to check if the internal temperature of the thickest part of the thigh has reached 180 degrees Fahrenheit (82 degrees Celsius).

Remove the chicken from the oven, cover it with a layer of aluminum foil, and allow it to rest in a warm environment for 10 minutes before slicing.