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Cuban Roasted Chicken recipe
from All About Cuban
Cooking, courtesy of Josefina Alvarez (posted with
author's permission)
3 lb whole chicken
2 Tsp dry oregano leaves
1/2 tsp black pepper, or to taste
1 Tsp salt, or to taste
6 garlic cloves
1/2 Tsp cumin
Juice of one lemon
Juice of 1/2 orange
Rinse chicken, pat dry. Place chicken breast up in a
foil-lined shallow roasting pan. In mortar, place garlic,
salt, oregano and black pepper, mash them well together.
Mix with butter and lemon.
With your fingers, carefully separate
skin from breast, massage 1/2 of mixture gently between
breast and skin, then spread the remaining mixture evenly
over the whole chicken. Tuck wings under and tie legs
together.
Place pan in center of rack and cook
for 40 minutes at 350 F (175 C), basting occasionally.
Cook uncovered at 400 F (200 C) for 5-7 minutes. The
chicken will taste better if marinated overnight.
serves 4.
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