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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sous-chef Roxana Pareja and her husband, José, created this guest-worthy roast chicken. Ingredients:
1 (4-pound) whole chicken |
1 tablespoon chopped fresh oregano |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh cilantro |
1 teaspoon kosher salt |
1 teaspoon ground cumin |
2 teaspoons butter, softened |
3/4 teaspoon freshly ground black pepper |
1/2 teaspoon paprika |
2 garlic cloves, crushed |
1 small orange, quartered |
1 small onion, quartered |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
3. Combine oregano and next 7 ingredients (through paprika) in a small bowl. Rub oregano mixture under loosened skin and over breasts and drumsticks. Place garlic in body cavity; arrange orange and onion quarters in cavity. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a roasting pan coated with cooking spray. Bake at 375° for 1 hour and 20 minutes or until thermometer registers 165°. Let stand 10 minutes. Discard skin. Remove orange quarters; squeeze juice over chicken. Discard oranges, garlic cloves, and onions.
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