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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Chef K from CFJP taught me how to make this chicken. Ingredients:
1/2 roasting chicken |
1 lemons or 1 lime, sliced |
onion, sliced |
whole garlic clove, skinned and sliced (4-5 cloves) |
ground thyme |
paprika |
onion powder |
garlic powder |
sazon goya (orange and white box) |
coriander |
cumin |
rosemary, crushed |
white wine vinegar |
olive oil |
unsalted butter |
lemon zest |
ground black pepper |
green peppercorn, chopped |
Directions:
1. Place cookie sheet in heated oven of temperature of 450. Remove cookie sheet from oven place chicken bone-side down on hot cookie sheet.
2. Allow the cookie sheet to cool down and lift chicken off to place lemon slices and onion slices under chicken. Place chicken onto the lemon and onion slices.
3. Place sliced garlic cloves under skin of chicken.
4. Season chicken with seasonings (I lightly sprinkled the chicken each seasoning). Sprinkle chicken with white wine vinegar then olive oil. Roast chicken uncovered 5-6 minutes. Turn down heat to 350 and roast 1 hour or longer until meat reaches temperature of 165.
5. While chicken is roasting make a compound butter mix of butter, lemon zest, pepper, and green peppercorns. You will need to work this with your hands.
6. When the chicken is finished roasting remove it from oven and rub butter onto chicken. Return the chicken to the oven for another 5-10 minutes to brown and crisp the skin of the chicken.
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