Place chicken in a large freezer bag or roasting pan. Pour lime juice over the chicken. Add the jerk seasoning, coating well. Seal the bag or cover the chicken in a pan with plastic wrap. Marinate in the refrigerator for a minimum of 30 minutes. Overnight marinating is recommended.

Remove chicken from the marinade bag or pan.

Preheat oven to 350°F. 

Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. Reserve some of the "safe" marinade (boiling 10 minutes kills bacteria) if desired.

Place chicken in a rimmed baking pan, skin side up. Roast until cooked through, about 45 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. 

Remove from oven and serve.