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Cuban Roasted Chicken recipe
from
All About Cuban Cooking, courtesy of Josefina Alvarez
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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