Above all, roast chicken smells like something familiar.
This roast chicken is a staple recipe from my childhood – with a few tweaks. If you’ve had the pleasure of knowing and loving a Puerto Rican, you know we use adobo in everything. Any protein. Any vegetable. My dad even season his lasagna with it.
I share this affinity for the neon yellow all-purpose seasoning and create my own blend. Not only does this use a few spices that you probably already have on hand, but it can also help avoid a complicated branding policy, which has inspired many to create their own. Remember a very important ingredient: MSG.
MSG is polarizing, but unless you have a very specific allergy, I promise you can use it in moderation. Mix a pinch of MSG with your salt the next time you cook and marvel at the umami X factor you didn’t know you were missing.
Another variation of my mom’s recipe is that I spit out the chicken. I find that that little extra effort really helps the chicken roast more evenly. Pro tip: Position the chicken thighs facing the back of the oven. It’s hotter there and it’ll make the legs go up without overcooking the breasts.
The pan sauce I use is a variation of a mojo marinade. While the traditional preparation is to marinate the whole chicken in a mixture of bitter citrus (or lime) orange juice, orange juice, olive oil and garlic, I likes to add some of these ingredients halfway through cooking to fully enjoy the cooking juices. , resulting in a brilliant sauce that fully showcases what this chicken is all about.
This simple, pantry-friendly recipe is always in my back pocket, and I think it should be in yours, too. Instead of the pre-quarantine dinner, consider delivering half of it to your boycotting friend Goya. Or your parent who doesn’t care. Once he’s sure to congregate inside, make friends with him that you try to impress. Or for those who show up hungry and without warning. (In this case, go for a quick marinade.) It’s flexible. It’s familiar. It’s different. It smells amazing – just like home, even if you can’t be under the same roof.
Get Ahead: Chicken can be seasoned and seasoned up to 24 hours before roasting.
Storage Notes: Leftover chicken can be refrigerated for up to 3 days.
Ingredients
- One whole chicken (3 1/2 to 4 pounds)
- 3 tablespoons of olive oil
- 2 teaspoons of kosher salt, or more as needed (see top note)
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoon onion powder
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon finely ground black pepper
- 1/2 teaspoon MSG, to taste (optional, see main note)
- 1 large yellow onion (about 10 ounces), halved and thinly sliced
- 1/2 cup unsalted chicken broth, white wine or water
- Juice of one orange
- Juice of 1 lime
- Cooked white rice, for serving (optional)
- Lime wedges, for serving (optional)
Step 1
Place the chicken, breast side down, on a cutting board. Using poultry shears and starting at the neck, make a longitudinal cut from one side of the spine to the tail. Make a longitudinal cut on the other side of the spine. Discard the spine or save it to make chicken broth. Cut and discard the fat just inside the body and neck cavities, or reserve for another use. Turn the chicken over and place it cut side down and, pressing firmly with your hands on the skin side, flatten the chicken. Pat the chicken dry, inside and out, with paper towel.
2nd step
To make the adobo, in a small bowl, combine the olive oil, salt, garlic powder, onion powder, cumin, oregano, cilantro, pepper and monosodium glutamate , if applicable.
Step 3
Gently slide your index finger under the skin of the chicken, pulling it away from the flesh without tearing it. Using your hands, spread the adobo mixture under the skin and then all over the chicken. Place the chicken on a plate and refrigerate, uncovered, for at least 2 hours and preferably overnight, up to 24 hours.
Step 4
About 1 hour before roasting the chicken, remove it from the refrigerator. (Bringing meat back to room temperature before roasting ensures more even cooking.)
Step 5
When you’re ready to roast, place a rack in the center of the oven and preheat to 425 degrees.
In a 12-inch cast-iron skillet, or another oven-safe skillet, add the chopped onion, spreading it over the bottom. Place the chicken, breast side up, on the onions with the thighs facing the back of the oven. Roast for 30 minutes.
Step 6
In a small bowl, combine the chicken stock, wine or water with the orange and lime juices.
Step 7
Remove the chicken from the oven and pour the liquid into the pan, avoiding direct contact with the chicken. Roast for an additional 15 to 20 minutes, or until the thickest part of the breast registers 155 degrees on an instant-read thermometer.
Step 8
Transfer the chicken to a cutting board and let stand 5 minutes. Test the temperature again – it should read 165 degrees. Cut the chicken and the plate, adding the cooking juices. Serve with rice and lime wedges on the side.
Nutritional information
Calories: 340; Total fat: 16 g; Saturated fat: 3 g; Cholesterol: 121 mg; Sodium: 698 mg; Carbohydrates: 11 g; Dietary fiber: 2 g; Sugar: 5 g; Proteins: 38 g.
By Christian Vazquez, Post Developer and Freelance Food Stylist.
Scale and get a printable version of the recipe here.
