Name: Easy Latin-Style Whole Roasted Chicken Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Latin
Ingredients: 1 Whole Chicken; 1/4 cup Olive Oil; 1 teaspoon Ground Oregano; 3 tablespoon Adobo Seasoning; 1 teaspoon Goya® Sazon con Culantro y Achiote; 1 teaspoon Onion Powder; 1 teaspoon Sea Salt; 1/2 teaspoon Ground Black Pepper; 1 teaspoon Paprika

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Introduction

This easy Latin-style whole roasted chicken is full of vibrant flavors thanks to a blend of traditional seasonings. Crispy on the outside and juicy on the inside, it’s a simple yet impressive dish perfect for any weeknight or special occasion.

A whole roasted chicken with a crispy, dark golden brown skin sits centered on a metal wire rack. The chicken is spread out flat, showing detailed seasoning and charred spots across the top, especially along the wings and thighs. The bird's legs and wings are clearly defined, with the meat glistening slightly, indicating juiciness. The wire rack rests on a tray beneath, which has some browned grease stains and dark marks from cooking. The photo is taken on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Whole Chicken
1/4 cup Olive Oil

1 teaspoon Ground Oregano
3 tablespoons Adobo Seasoning

1 teaspoon Goya® Sazon con Culantro y Achiote
1 teaspoon Onion Powder

1 teaspoon Sea Salt
1/2 teaspoon Ground Black Pepper
1 teaspoon Paprika

Instructions

Step 1: Preheat your oven to 500 degrees F (260 degrees C).
Step 2: Clean out the giblets from inside the whole chicken and rinse it well under cold water.
Step 3: Trim any excess fat or skin using a sharp kitchen shear.

Step 4: Lay the chicken breast side down and carefully remove the spine by cutting along both sides of it. Use caution as this requires some strength.
Step 5: Rinse the chicken again to clean the inside thoroughly.
Step 6: Place the chicken skin side up and press down firmly on the breastbone to flatten it as much as possible.

Step 7: Set the chicken on a baking sheet lined with aluminum foil and place a wire rack over the foil.
Step 8: In a small bowl, combine olive oil, ground oregano, adobo seasoning, Goya® Sazon con Culantro y Achiote, onion powder, sea salt, black pepper, and paprika.
Step 9: Spread half of the seasoning mixture over the entire outside of the chicken, including underneath.

Step 10: Gently lift the skin over the breast and spread the remaining seasoning mixture directly between the skin and meat for extra flavor.
Step 11: Sprinkle about 1 teaspoon of adobo seasoning over the outside of the chicken skin.
Step 12: Roast the chicken until the thickest part of the breast near the bone reaches 150 degrees F (65 degrees C) and the joint between the thigh and body reads at least 175 degrees F (80 degrees C), about 45 minutes. If the skin darkens too quickly, reduce the oven temperature to 450 degrees F (235 degrees C).

Step 13: Let the chicken rest for 10 minutes before carving and serving alongside your favorite sides.

Tips & Variations

For even more flavor, marinate the seasoned chicken in the refrigerator for a few hours or overnight before roasting.
To get extra crispy skin, pat the chicken dry with paper towels before applying the seasoning mixture.

If you don’t have Goya® Sazon con Culantro y Achiote, substitute with an extra teaspoon of paprika and a pinch of ground coriander.

Storage

Store any leftover roasted chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325 degrees F until warmed through to keep the meat juicy and skin crisp.

How to Serve

A whole roasted chicken is placed on a metal cooling rack over a baking tray, showing a crispy, browned skin with darker charred spice spots all over. The chicken lies flat with its legs spread out at the sides and wings tucked close to the body. The surface under the tray is a white marbled texture. The chicken's texture looks crunchy and well-cooked with a mix of golden and dark brown tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fully thawed chicken to ensure even cooking and proper seasoning absorption.

How do I know when the chicken is done?

Use an instant-read thermometer to check that the thickest part of the breast reaches 150 degrees F (65 degrees C) and the thigh joint reaches at least 175 degrees F (80 degrees C).