Who doesn’t love a roasted chicken? You’d have to be out of your mind not to! In my version, I went with a Roasted Butterflied Latin Style Chicken. I love how beautiful the chicken looks after it is roasted. Heck! I may even make my turkeys like this for Thanksgiving from now on!
As you can see, when I like something, I really like it! hahaha I also like that the chicken roasts so evenly when it’s butterflied. In this case, I seasoned the chicken right before I roasted it so no seasoning ahead and letting it sit. The flavor was excellent, no compromise there. So don’t worry about seasoning ahead of time.
In the bottom photo I served the chicken with my Black Bean Cilantro Saffron Rice. Another must try recipe!
So here you go! Let’s make it!
- 1 whole chicken
- 1/4 cup olive oil
- 1 tsp ground oregano
- 3 tbs Goya adobo
- 1 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 packet Goya chicken bullion
- 1 tsp dried rosemary
- 1 tsp paprika
- Preheat oven to 500º degrees.
- Clean out the giblets from inside the chicken and rinse out well.
- Cut any excess fat or skin. I use a sharp kitchen shear.
- 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. Toss the spine.
- Clean the inside further and rinse chicken.
- Place chicken skin side up and press down with force on the breast bone to flatten the chicken as much as possible.
- Place chicken on an aluminum foil lined baking sheet with a wire rack over the foil.
- Start with drizzling the oil over the chicken and follow with the rest of the spices, making sure they are evenly distributed over the chicken.
- Roast chicken until thickest part of breast close to bone registers 150°F on an instant-read thermometer and joint between thighs and body registers at least 175°F, about 45 minutes, reducing heat to 450°F if chicken starts to darken too quickly.