Sunday, January 23, 2011

My Favorite Roast Chicken

When I was living in NYC there was a place in Spanish Harlem near my apartment called El Coqui. It was a small take-out restaurant that had some counter seating and they served "cuchifritos", which are fried snacks.  They also had these awesome rotisserie chickens that they served with yellow rice and beans.  The meat was really juicy and had great flavor along with this perfectly browned crispy skin.  I sometimes get a hankering for the chicken and since I'm far away now, I've had to think up a recipe to satisfy our craving.  This one comes pretty close!  I serve this with a yellow rice mix and some Goya black or red kidney beans warmed up with a teaspoon of dried minced onion and some salt and pepper.

My Favorite Roast Chicken
4-6 pieces of chicken (skin on, bone in, dark and/or white meat)
3 Tablespoons olive oil
2 lemons each cut up into 8 chunks
1 Tablespoon dried parsley
1/2 teaspoon Adobo
1 teaspoon garlic powder
1/2 teaspoon Lawry's seasoned salt
3 Tablespoons white wine (optional)
fresh ground black pepper

Pre-heat the oven to 350 degrees.  Wash and pat dry the chicken and place in a roasting pan big enough to fit all the chicken and lemon chunks snugly in the pan.  Mix the parsley, Adobo, garlic powder, and Lawry's together in a small condiment dish.  Pour the olive oil over the chicken and lemons and make sure it covers everything evenly.  Then sprinkle the dry ingredients over the chicken and lemons.   Splash over the white wine and a few turns of the pepper mill and it's ready to go into the oven.  Cook for about an hour, basting a few times throughout, or until the juices run clear and the skin is browned.

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