Rinse the chicken and pat dry. (Remove excess fat...you can remove the skin, too, but if you leave it on, it will get very crisp.)
Place skin side up in single layer in a roasting pan. Sprinkle with salt and pepper.
Combine thawed limeade and granulated garlic in a medium bowl.
Spoon a little limeade over each chicken thigh and sprinkle with a little more granulated garlic.
Roast in oven about 1 hour, basting with pan juices.
At the end of the hour, remove from oven and drain off pan drippings and discard.
Spoon remaining limeade over chicken and top with minced garlic.
Broil on low for about 5 minutes until very browned.
Serve with juice from pan.