Preheat oven to 450 degrees.

Prepare chicken by removing neck and giblets (if needed) from the chicken and discard (or freeze if you’d like to save for making gravy). Rinse chicken, inside and out, under cool water and pat dry with paper towels. Place the chicken in a casserole dish or rimmed baking sheet large enough to leave at least an inch around the chicken on all sides and tall enough to catch juices from the chicken as it bakes.

In a small bowl combine the ginger, garlic, oil, soy sauce and juice squeezed from the lime. Place the rinds from the lime inside the cavity of the chicken.

Pour the marinade mixture under and on top of the skin. Try to push the slices of garlic and bits of ginger under the skin on all sides of the chicken to evenly distribute the flavors. Sprinkle some freshly ground black pepper all over the chicken as well.

Place the chicken, breast side up in the dish and put it in the preheated oven. Feel free to tie the legs of the chicken together with kitchen twine for better presentation if you wish. I didn’t do this because I planned to cut it apart for serving. Bake at 450 degrees for 15 minutes, then turn the temp down to 350 degrees and continue baking for 70-80 minutes or until the internal temp reaches 165 degrees.

The final amount of timing will depend on the size of the chicken. Check for browning after 45 minutes and place a piece of aluminum foil loosely over the top of the chicken if it is browning too quickly for your taste.

Let the chicken rest for at least 10 minutes before cutting & serving.