Hola Mi Gente,
Fair Warning: This recipe might make you ditch store-bought rotisserie chicken. Before we get started, I want to address the title of this recipe. The word “everyday” here does NOT denote plain or common. It’s more trying to communicate easy and attainable. This is one of those recipes that you can make on Sunday night and enjoy through the week in soup, stew, salads, or tacos. Perfect for meal-prepping (and Whole 30-friendly!), this chicken is done in about 40 minutes and is so juicy and flavorful you can fool anyone into thinking you brined and prepared your bird for hours in advance.
The main secret to getting high flavor impact here, is butterflying your chicken. This means you’re removing the back bone (making sure to keep it for bone broth), and laying your chicken flat, breast-side up. By doing this, you cut cooking time and maximize the mount of skin that crisps up. Additionally, by getting all the skin facing up, you have the perfect layout to put your rub both over and under the skin. This is basically the only way I cook whole chicken nowadays. It just creates the most flavor, in the least amount of time.
Now for the rub on this bird. What makes this special is that you get a really good base with the Goya adobo, and then you just add in a little bit of cumin + ancho chili powder to elevate those flavors. And once you have the adobo stocked, you’ll find that you usually always have the other seasonings in stock. And that’s what makes this an everyday roast chicken, y’all.
Love, love, love,
Shop This Post
Everyday Roast Chicken
Ingredients
- 1 TBSP Goya Adobo All Purpose Seasoning
- 1 TSP Cumin
- 1 TSP Ancho Chili Powder
- 1 Lime Juiced
- 2 TBSP Oil of Choice I prefer avocado
- 1/2 TSP Kosher Salt
Instructions
- Preheat your oven to 450 F. In your cast-iron, place bird breast side down. Find the back bone, and using kitchen shears, cut down both sides of the back bone to remove it. Flip bird over again, and press down on the breast until you hear a crack. Turn legs inward and arrange the bird to make sure all the skin is facing up.
- Mix all ingredients in a bowl and begin brushing on chicken, making sure to cover the underside, and brush under the skin. Place chicken in the oven and cook for 30 minutes. Check bird for temp (an instant read thermometer at the deepest part of the breast should read at least 160 F), and for browning. If your chicken needs a little extra crisp, broil for 2-3 minutes. Remove chicken from the oven and rest for at least 10 minutes before carving.
Mary-Beth Johnson
Mary-Beth is a creative, food-obsessed, Georgia transplant living Chicago. She is proudly and fiercely Latina, and more specifically Chapina. In her day to day she is a food educator to students around Chicagoland aged 3 to 80+, both virtually and in-person. She is passionate about cultivating the truth that every person has an understanding of food that deserves being brought to the table, and that time in the kitchen can be sacred, passionate, and an act of love for self and others. Outside the kitchen you can find her at the intersections of infertility, chronic illness, and a deep love for the dignity of all humans. She hopes to create a space that is holistic about the role of food in the social, political, relational, and physiological dynamics of our world.
