Prep: 20 mins
| Cook: 1 hour
| Extra time: 15 mins, resting
Preheat your oven to 450 degrees F.
Remove the giblets from the chicken cavity (if there are any) and wash inside and out. Pat dry and place breasts up in a roasting pan or large glass casserole.
Rub the chicken all over with the olive oil. Season on all sides with the salt, pepper, and chili powder.
Puncture the lime several times with a fork and put inside the cavity of the chicken. Also add the oregano, the garlic, and finally the cilantro (just toss in what you've got, don't worry too much about the amount).
Put the minced jalapenos in a small bowl. Add 1 tbsp of olive oil and stir to combine.
With your fingers, separate the meat and skin on each chicken breast. With a small spoon, gently deposit the jalapeno/oil mixture between the breast and the skin (the oil keeps the breast moist during cooking). The more of the breast you cover with this mixture, the more flavor you'll get.
Put the chicken in the oven. Immediately turn the heat down to 400. Cook for one hour, or until the juices from the thigh meat run clear when punctured with a knife.
Remove from oven, tent the bird with foil, and let rest for 20 minutes. The juices will settle, making the meat more moist. Serve to happy people!
If the breast skin starts to brown early in the baking, put some aluminum foil on the breast.