1 package (3-4 lbs.) Foster Farms Whole Cut-Up Chicken
1 1/2 teaspoons Morton Hot Salt, divided
2 tablespoons olive or vegetable oil
1 whole lime or lemon cut in half
4 minced garlic cloves
4 whole shallots, cut into large pieces
1/4 to 1/2 cup water
1. Place chicken, skin side up, in a roasting pan. Brush the chicken with oil, then with juice from 1/2 of a lime or lemon. Sprinkle chicken with 1 teaspoon Morton Hot Salt. Divide minced garlic over chicken. Rub into skin to coat all sides; add shallots around chicken.
2. Place pan in the oven and roast at 375 degrees for about 30 minutes. Baste chicken pieces with pan juices occasionally. Continue to roast chicken until juices run clear (thermometer registers 175 degrees), about 20 minutes. Remove chicken pieces to platter and cover. Skim off grease from roasting pan and place pan on top of the stove.
3. Add water to remaining juices; bring to boil while scraping bottom of pan vigorously with wooden spoon, loosening all the crisp bits in the bottom of the pan. Add juice from remaining one-half lime or lemon and remaining 1/2 teaspoon Morton Hot Salt. Let liquid reduce by half; adjust seasoning. Serve over chicken pieces.