• * Clean chicken insides then wash chicken and soak in cold lime and vinegar water for 10-15 mins
• * In a small bowl, whisk together the garlic salt, paprika, onion powder, pepper, cayenne, Red pepper flakes, Complete Seasoning, Adobo, and dry jerk Seasoning to combine.
• * Pat the chicken dry, inside and out. Rub the chicken inside, outside, and under the skin with the seasoning. Refrigerate the chicken for 1 hour or up to 24 hours. Rest for 30 minutes before cooking.
• * Stuff the limes, lemons, and thyme or onions potatoes, and carrots inside the cavity and cook as follows:

Rotisserie

• * For rotisserie, cook over a rotisserie grill for 1 hour and 15 minutes until cooked through. Allow resting for 10 minutes before carving.

Oven Roasted

• * For oven roasting, preheat the oven to 450 degrees. Roast for 12 minutes at 450°F, then drop down to 350°F and roast for another 60 to 70 minutes. Allow resting for 10 minutes before carving.

Slow Cooker

• * For the slow cooker, place the chicken in the slow cooker and cover. Cook on low for 7 hours or high for 4 hours. Serve immediately.