Sous-chef Roxana Pareja and her husband, José, created this guest-worthy roast chicken.
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
How to Make It
Preheat oven to 375°.
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.
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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