Prep 5 mins
Cook 1 hr
Posting this recipe for the Caribbean region of ZWT. Found online at cubanfoodmarket.com.
- 1360.77 g whole chickens
- 9.85 ml dry oregano leaves
- 2.46 ml black pepper (to taste)
- 14.78 ml butter
- 6 garlic cloves
- 2.46 ml cumin
- 1 lemon, juice of
- Rinse chicken, pat dry. Place chicken breast up in foil-lined shallow roasting pan. In mortar, place garlic, salt, oregano and black pepper, mash them well together. Mix garlic mixture with butter and lemon juice. With your fingers, carefully separate skin from breast, massage 1/2 of mixture gently between breast and skin, then spread the remaining mixture evenly over the whole chicken. Tuck wings under and tie legs together. The chicken will taste better if marinated overnight.
- Place pan in center of rack and cook for 55 minutes at 350° F, basting occasionally. Cook uncovered at 400° F for 5-7 minutes.
I grilled it , spooning the leftover marinade over it as it cooked, on indirect heat. I grilled a half of a chicken, and it came out so tender and juicy and the flavor was so good! I served it with Spanish Rice on the side and it was enjoyed!
Great taste. After squeezing out the lemon juice I stuffed the rinds inside of the chicken. The chicken was moist and I really liked the flavor...Made for 1-2-3 Tag.
This chicken was really tender and tasty. I felt like I was in the tropics. I used chicken breasts instead of a whole chicken. This will be made again. Made for Newest Zaar.