Citrus and Chile-Roasted Chicken
Surprise your guests this season with an unforgettable Citrus and Chile-Roasted Chicken dinner. Begin by marinating the chicken for a few hours or overnight in GOYA® Naranja Agria – Bitter Orange Marinade, along with rosemary and red pepper flakes to infuse it with intense flavor. Stuff the chicken with orange slices and rub it with GOYA® Adobo All-Purpose Seasoning with Pepper and Sazón GOYA® with Coriander and Annatto, which will elevate the dish’s flavor and color. Bake the chicken in a skillet until the skin is crunchy and golden, and the meat is juicy inside. Serve the chicken with a gravy made from the pan juices, mixed with a touch of wine and bouillon. Accompany the dish with roasted carrots and potatoes for an easy yet irresistible meal.
Total Time
70m
Prep Time:10m
Yields:4 Servings
Ingredients
1
1 bottle
(24 oz.)
2 tbsp.
1 tbsp.
1
1 tbsp.
¼ cup
2 packets
2 tsp.
¼ cup
Directions
Step 1
In large container with lid or large bowl, combine chicken, marinade, rosemary and crushed red pepper flakes. Massage marinade into chicken to cover completely. Marinate at least 6 hours, or overnight. Discard marinade.
Step 2
Preheat oven to 400°F. Pat chicken dry with paper towels. Stuff cavity with orange slices. Using kitchen twine, tie legs together, and tuck wing tips behind back. In small dish, stir together Adobo and Sazón. Using pastry brush, brush chicken with oil; sprinkle with Adobo mixture, brushing to coat completely.
Step 3
Place chicken skin-side-up in large cast-iron skillet. Bake until skin is golden-brown and crispy, and internal temperature registers 165°F on quick-read thermometer, about 50 minutes to 1 hour. Transfer chicken to cutting board and cover with foil. let rest for at least 15 minutes before carving.
Step 4
Meanwhile, mix chicken bouillon with 2 cups of hot water. In the same skillet, heat pan drippings over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until no lumps remain and golden-brown, about 1 to 2 minutes. Stir in wine and cook, scraping up any brown bits from the bottom of the pan. Stir in bouillon mixture and bring to a boil. Reduce heat to low and simmer until gravy thickens, about 8 to 10 minutes. Carve chicken and serve with gravy.
Suggested serving: Serve with roasted multicolored carrots and multicolored baby potatoes. Simply toss 1 lb. of halved multicolored carrots and 1 lb. of halved baby potatoes with 1 tbsp. GOYA® Extra Virgin Olive Oil. Season with GOYA® Adobo All-Purpose Seasoning with Pepper. Place on a baking sheet lined with parchment paper. Roast at 400°F, flipping vegetables halfway through until golden-brown and tender, about 25 to 30 minutes.
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Citrus and Chile-Roasted Chicken
Prep Time 10m
Total time 70m
Yields: 4 Servings
Surprise your guests this season with an unforgettable Citrus and Chile-Roasted Chicken dinner. Begin by marinating the chicken for a few hours or overnight in GOYA® Naranja Agria – Bitter Orange Marinade, along with rosemary and red pepper flakes to infuse it with intense flavor. Stuff the chicken with orange slices and rub it with GOYA® Adobo All-Purpose Seasoning with Pepper and Sazón GOYA® with Coriander and Annatto, which will elevate the dish’s flavor and color. Bake the chicken in a skillet until the skin is crunchy and golden, and the meat is juicy inside. Serve the chicken with a gravy made from the pan juices, mixed with a touch of wine and bouillon. Accompany the dish with roasted carrots and potatoes for an easy yet irresistible meal.
Ingredients
1
1 bottle (24 oz.)
2 tbsp.
1 tbsp.
1
1 tbsp.
¼ cup
2 packets
2 tsp.
¼ cup
Directions
Step 1
In large container with lid or large bowl, combine chicken, marinade, rosemary and crushed red pepper flakes. Massage marinade into chicken to cover completely. Marinate at least 6 hours, or overnight. Discard marinade.
Step 2
Preheat oven to 400°F. Pat chicken dry with paper towels. Stuff cavity with orange slices. Using kitchen twine, tie legs together, and tuck wing tips behind back. In small dish, stir together Adobo and Sazón. Using pastry brush, brush chicken with oil; sprinkle with Adobo mixture, brushing to coat completely.
Step 3
Place chicken skin-side-up in large cast-iron skillet. Bake until skin is golden-brown and crispy, and internal temperature registers 165°F on quick-read thermometer, about 50 minutes to 1 hour. Transfer chicken to cutting board and cover with foil. let rest for at least 15 minutes before carving.
Step 4
Meanwhile, mix chicken bouillon with 2 cups of hot water. In the same skillet, heat pan drippings over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until no lumps remain and golden-brown, about 1 to 2 minutes. Stir in wine and cook, scraping up any brown bits from the bottom of the pan. Stir in bouillon mixture and bring to a boil. Reduce heat to low and simmer until gravy thickens, about 8 to 10 minutes. Carve chicken and serve with gravy.
Suggested serving: Serve with roasted multicolored carrots and multicolored baby potatoes. Simply toss 1 lb. of halved multicolored carrots and 1 lb. of halved baby potatoes with 1 tbsp. GOYA® Extra Virgin Olive Oil. Season with GOYA® Adobo All-Purpose Seasoning with Pepper. Place on a baking sheet lined with parchment paper. Roast at 400°F, flipping vegetables halfway through until golden-brown and tender, about 25 to 30 minutes.
