Persian Roast Chicken for Shabbat

Marinade for two chickens:

3T sumac

3 T ground dried lime

2 T honey

1 tsp turmeric

Juice of 4 limes

Bottom of pan:

1 lime cut into thin slices

1/2 red onion, peeled and sliced thinly

1 head of garlic, cloves separated but peels left on

Mix the marinade ingredients together in a small bowl.  Put a sheet of aluminum foil in the bottom of a rimmed baking sheet and scatter  the vegetables over it.  Spatchcock the chickens and lay them on the veggies.  Cover the chickens with the marinade.  (At this point you can put the chicken pan in the fridge until you're ready to cook it.)  

Heat oven to 425 and roast the chicken for 45-90 minutes until it's done, depending on the size of the chicken.