Roasted chicken is a staple in Latin cooking for basically any holiday or party because it’s easy to season and feeds many. Works amazing on turkey too!
Total Time
1hr
4.3
3 Ratings
Author: Belqui's Twist
Servings:
6
Ingredients
•
1
(5 lb)
Whole Chicken
or Leg Quarters or Whole Turkey
•
4
Tbsp
Olive Oil
•
1
tsp
Ground Oregano
•
3
Tbsp
Adobo Seasoning
•
1
tsp
Goya® Sazon con Culantro y Achiote
•
1
tsp
Simply Organic Onion Powder
•
1
tsp
Sea Salt
•
1/2
tsp
Ground Black Pepper
•
1
tsp
Paprika
Cooking Instructions
1.
Preheat oven to 500 degrees F (260 degrees C).
2.
Clean out the giblets from inside the Whole Chicken (1) and rinse out well.
3.
Cut any excess fat or skin. I use a sharp kitchen shear.
4.
Lay the chicken breast side down. Remove the spine by cutting along the sides of the spine. You may need to use a bit of strength to get it done. Please be careful.
5.
Clean the inside further and rinse the chicken.
6.
Place chicken skin side up and press down with force on the breastbone to flatten the chicken as much as possible.
7.
Place chicken on an aluminum foil-lined baking sheet with a wire rack over the foil.
8.
In a small bowl add the Olive Oil (4 Tbsp), Ground Oregano (1 tsp), Adobo Seasoning (3 Tbsp), Goya® Sazon con Culantro y Achiote (1 tsp), Simply Organic Onion Powder (1 tsp), Sea Salt (1 tsp), Ground Black Pepper (1/2 tsp), and Paprika (1 tsp). Combine well.
9.
Spread half the oil and spices mixture all over the outside of the chicken, including underneath.
10.
Lift the breast skin and spread the remaining seasoning between the chicken breast and skin. This is important! The breasts are usually the area of a chicken that absorbs the least seasoning, so this step ensures that you get more flavor there.
11.
Finally, sprinkle about 1 tsp Adobo Seasoning over the outside of the chicken skin.
12.
Roast chicken until the thickest part of the breast close to bone registers 150 degrees F (65 degrees C) on an instant-read thermometer and joint between thighs and body registers at least 175 degrees F (80 degrees C), about 45 minutes. Reduce heat to 450 degrees F (235 degrees C) if the chicken skin starts to darken too quickly.
13.
Let rest for 10 minutes before carving and serving with your favorite sides.
Author's Notes
You can season the bird a day ahead for even more flavor. Simply cover loosely with plastic wrap in the fridge.
If cooking Leg quarters cook for 45 minutes, or 3 hours for a 13 lb Turkey.
Nutrition Per Serving
CALORIES
727
FAT
46.2 g
PROTEIN
71.0 g
CARBS
1.2 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
