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José's Chicken

Randy Mayor
Yield 4 servings (serving size: about 4 ounces chicken)
Sous-chef Roxana Pareja and her husband, José, created this guest-worthy roast chicken.

Ingredients

  • 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
  • Cooking spray

Nutrition Information

  • calories 279
  • caloriesfromfat 27 %
  • fat 8.3 g
  • satfat 2.8 g
  • monofat 2.4 g
  • polyfat 1.6 g
  • protein 47.3 g
  • carbohydrate 0.8 g
  • fiber 0.4 g
  • cholesterol 155 mg
  • iron 2.7 mg
  • sodium 659 mg
  • calcium 36 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.