Roasted Chicken
Taisha Roman
This latin roasted chicken recipe is delicious and easy to make thanks to the use of sofrito as the base.
Ingredients:
- 4-5 lb chicken
- 1 tablespoon olive oil
- 1 medium onion
- 6 cloves of garlic
- 4 tablespoons of sofrito
- Salt
- Pepper
- Garlic powder
- butcher twine (optional)
Preheat the oven to 375º. Remove the giblets and neck bones from the cavity. Place the chicken in a roasting pan. Gently separate the skin from the chicken, being careful not to pierce the skin. Place 1/2 tablespoon of sofrito under the skin. Rub olive oil on the skin of the entire chicken. Season well with salt and pepper. Rub 1 tablespoon of sofrito on top of the skin. Place the remaining sofrito and all of the garlic inside the cavity. Quarter the onion and place it inside the cavity as well.
Place the chicken breast side up. Tie the legs of the chicken together using butcher's twine. Tuck the wings underneath the chicken. Place in the oven and cook for 1 1/2 hours. Let the chicken rest for 10 minutes before serving.