Getting the thigh meat done and yet not overcooking the breast meat is a problem that defeats even the best cooks.
I use lemons and limes interchangeably all the time and the only thing that I notice is that I get addicted to the lime flavor on everything. I buy a bunch of those tiny “limons” at Hispanic supermarkets frequently and always use them all up.
I find that putting the fat under the skin of the breast really helps protect it from becoming overdone. If I feel that the breast will become overcooked anyway, then I shield it with some foil. It will still cook, though. My husband will eat chicken skin no matter how crispy or limp it is, and I don’t eat chicken skin at all.
I’ve also read that some people cook the bird breast side down to start with, and flip it over to finish the breast skin. I’ve never tried this, but thought I’d offer it up for someone else to consider.
There’s also the option of cutting up the bird and starting the thighs and drumsticks before the breasts and wings.
This is WAAAAY late, but I prefer limes to other citrus in roast chicken–just toss a bit of rosemary and a small drizzle of honey in as well. (also poke holes in the lime if you don’t slice it up)