Spread the chicken out in a baking dish and pour marinade over chicken, marinate 4 hours or overnight in the fridge.
Preheat oven to 375° F.
Scatter onion slices over bottom of a roasting pan, put in chicken skin side up.
Pour remaining marinade over chicken and onions. Roast for 1 hour and 15 minutes, until chicken is golden and cooked through.
Lift chicken out of pan and arrange on a serving dish, spoon onions and pan juices over chicken, sprinkle with parsley and lime wedges.
Combine water, salt, olive oil and garlic and bring to a boil. Add rice and cook covered (simmer) for about 20 minutes or until not too moist.
Mix together garlic, onions, orange and lime juice. Heat oil in large saucepan until almost smoking, now be careful (wear your oven mitts!) and slide the mixture into the hot oil simmer for 5 minutes until garlic and onion are soft.
Season marinade with rest of ingredients. Pour everything into a blender or food processor and pulse three times.
Cool to room temperature. Keeps for two weeks in fridge.Makes 2 1/2 cups Source: