This Roasted Puerto Rican Chicken Recipe by Well Kept Wallet is a new way to include chicken into our meal plan. For years, I have wanted to make something similar to the chicken served at Romados Rotisserie et Patisserie located on Rue Rachel E in Montreal. While their chicken is absolutely delicious, this chicken is not far behind. For such a simple recipe, it is packed with flavor and I bet it will soon be added to your family’s menu rotation too.
As a lean protein, chicken makes a great substitute for red meats. It is an excellent source of amino acids which are used to build muscle tissue, it promotes healthier bones, helps with weight loss, and decreases the risk of diseases such as osteoporosis. Count me in!
Any leftovers can be used for sandwiches and soups, making this a meal that can be used throughout the week. I will mention, that this recipe does request for the chicken to marinate in the fridge. Of course, you can skip this step or shorten the marinating time. (Some say marinating meats doesn’t actually do anything, so it’s really up to you).
Roasted Puerto Rican Chicken
Ingredients
- 1 Whole Chicken
- 2 Tbsps Olive Oil
- 1 Tbsp each of Minced Garlic (approx. 4 cloves) and Dried Oregano
- Dash of Salt and Black Pepper
- 1 tsp (or more if not using Sazon/Mojo) each Dried Parsley and Adobo*
- 2 packets of Sazon (optional)*
- 1/3 cup of Mojo (optional)*
- 3 large carrots, cut into chunks
- 4 russet potatoes, sliced (When I’m in a pinch, I love The Little Potato Company options).
*Note: The sazon, mojo, and adobo can typically be found in the International Foods aisle of your grocery store, or Walmart. Our stores didn’t have them, so we resorted to trusty ole Amazon and I seasoned to my liking rather than using measurements.
Instructions
First, make sure the chicken cavity is empty. Then, put small holes throughout the skin and transfer the chicken to a deep baking dish.
Rub oil all over the outside of the chicken. Next, rub garlic all over the chicken, making sure to get garlic into any pockets.
In a small dish, mix the oregano, salt, pepper, parsley, and adobo. Pour over the chicken, and rub it in. If you’re using the sazon and mojo, rub these in also. Cover, and refrigerate 2-24 hours.
Preheat the oven to 350°F.
Bake until chicken is cooked thoroughly (it should reach an internal temperature of 165°F). The time will depend on how large your chicken is, so keep an eye on it. According to most sources, at 350 degrees you should count on 20-25 minutes per pound for a 3 to 8 pound chicken. After the first hour of cooking, I tend to get a tad antsy so I check it every 30 minutes or so simply to ensure it doesn’t overcook.
Serve with a side salad and enjoy!