Roasted Adobo Chicken

With a new baby, we haven’t had much energy to spend a lot of time in the kitchen. More than ever we’re looking towards big, batch cooking options to get us through the week. This weekend, I realized that we had not roasted a whole chicken in a while, and whole chickens are a great way to make multiple meals from one dish. This whole chicken recipe uses our take on the Latin American spice mixture, Adobo. It’s straightforward and delicious. Serve it with Cauliflower Rice and/or sautéed peppers for a complete meal. Leftovers can be shredded for lettuce boats or stir-fried with mixed vegetables.

Ingredients
1 whole chicken (4-6 lb)
1 lime, quartered
1 full head of garlic, peeled
homemade adobo seasoning
2 Tbsp avocado oil

Adobo seasoning
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp paprika
1 tsp oregano
1 tsp chili powder
1/2 tsp sea salt
1/2 tsp black pepper

Method

Preheat your oven to 425° F. Rinse and pat dry the chicken; be sure to empty the cavity if gizzards are included.

Stuff two quarters of the lime into the cavity of the chicken. Add the garlic cloves. Then, put the remaining two quarters of the lime into the cavity.

Blend adobo seasoning ingredients in a small bowl. Sprinkle the adobo seasoning over the entire chicken.

Pour oil in a medium oven-safe sauté pan. Place the chicken breast-side facing up into the pan.

Bake for 1 hour and 15 minutes. Rotate the pan after 35 minutes.

Allow the chicken to rest for 15 minutes before carving and serving.

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