Description
This Easy Latin-Style Whole Roasted Chicken recipe offers a flavorful and juicy roast infused with traditional Latin spices like Adobo and Goya® Sazon. Preparing the chicken by spatchcocking it allows for even cooking and crispy skin, making it a perfect main dish for any occasion.
Ingredients
Scale
Chicken
- 1 Whole Chicken
Seasoning Mixture
- 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
Instructions
- Preheat Oven: Preheat your oven to 500 degrees F (260 degrees C) to ensure it reaches the perfect temperature for roasting the chicken evenly and achieving crispy skin.
- Prepare Chicken: Clean out the giblets from inside the whole chicken and rinse it thoroughly. Remove any excess fat or skin using sharp kitchen shears for a clean preparation.
- Spatchcock the Chicken: Lay the chicken breast side down. Carefully cut along both sides of the spine to remove it, applying steady pressure but being cautious to avoid injury.
- Clean and Flatten: Rinse the chicken inside and out again. Flip it skin side up and press firmly down on the breastbone to flatten the chicken, which helps it cook more evenly.
- Prepare Roasting Setup: Place the chicken on a wire rack set over a baking sheet lined with aluminum foil to catch drippings and promote air circulation around the bird.
- Make Seasoning Mixture: In a small bowl, combine olive oil, ground oregano, adobo seasoning, Goya® Sazon con Culantro y Achiote, onion powder, sea salt, ground black pepper, and paprika. Mix thoroughly.
- Apply Seasoning: Spread half of the seasoning mixture all over the outside of the chicken, including underneath to maximize flavor penetration.
- Season Under the Skin: Carefully lift the breast skin and spread the remaining seasoning mixture directly between the skin and the meat to enhance the flavor of the breast meat.
- Final Seasoning: Sprinkle about 1 teaspoon of adobo seasoning evenly over the outside of the chicken skin for an extra layer of flavor.
- Roast the Chicken: Place the chicken in the preheated oven and roast until the thickest part of the breast registers 150 degrees F (65 degrees C) and the joint between thighs and body registers at least 175 degrees F (80 degrees C), approximately 45 minutes. Lower the oven temperature to 450 degrees F (235 degrees C) if the skin starts to darken too quickly.
- Rest Before Serving: Let the chicken rest for 10 minutes after roasting to allow juices to redistribute, ensuring a juicy and tender final dish before carving and serving.
Notes
- Spatchcocking the chicken helps it cook faster and more evenly with crispier skin.
- Using an instant-read thermometer ensures the chicken is cooked safely and perfectly.
- If you don’t have Goya® Sazon, a mix of cilantro and annatto powder can be used as a substitute.
- Resting the chicken after roasting is crucial for juicy meat.
- Adjust oven temperature if the skin begins to burn to avoid bitterness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Latin
Keywords: Roasted Chicken, Latin Chicken, Easy Roast Chicken, Spatchcock Chicken, Adobo Chicken
