José's Chicken

Sous-chef Roxana Pareja and her husband, José, created this guest-worthy roast chicken.

Yield: 4 servings (serving size: about 4 ounces chicken)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 279
  • Calories from fat: 27%
  • Fat: 8.3g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.6g
  • Protein: 47.3g
  • Carbohydrate: 0.8g
  • Fiber: 0.4g
  • Cholesterol: 155mg
  • Iron: 2.7mg
  • Sodium: 659mg
  • Calcium: 36mg

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

Preparation

  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.
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