One Way to Make a Puerto Rican-Style Whole Roasted Chicken

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Chicken broth adds flavor without alcohol.

adobo seasoning

🥗Healthier: homemade spice blend

💰Cheaper: mixed spices

Homemade blends can reduce sodium.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Thighs are often less expensive and still flavorful.

Massage extra virgin olive oil all over the chicken.

Add the juice of half a lemon, making sure no seeds fall in.

Season the chicken generously with Goya adobo seasoning.

Add about one teaspoon of salt per pound of chicken for proper seasoning.

Sprinkle garlic powder over the chicken, adding a little extra for flavor.

Add onion powder to the chicken, as Goya adobo does not contain it.

Sprinkle oregano over the chicken, adding a good amount.

Add extra ground black pepper to taste.

Add half a pack of Goya Sasson for color and flavor, but not the whole pack to avoid orange coloring.

Stuff the cavity of the chicken with 4 tablespoons of homemade sofrito.

Marinate the chicken in the fridge overnight (or up to two days).

Preheat the oven to 400°F (204°C).

Bake the chicken for about 1 hour and 20 minutes.

Baste the chicken with its juices after 1 hour of cooking for even flavor distribution.

Check for doneness and leave in the oven for an additional 20 minutes if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens