Cuban Roasted Chicken

Recipe courtesy of Josefina Alvarez, from "All About Cuban Cooking"


Number of Servings: 4

3-lb. whole chicken
2 teaspoons dry oregano leaves
½ teaspoon black pepper, or to taste
1 teaspoon salt, or to taste
6 garlic cloves
½ teaspoon cumin
Juice of one lemon
Juice of ½ orange

Directions:
1. Rinse chicken, pat dry. Place chicken breast up in a foil-lined shallow roasting pan.
2. In mortar, place garlic, salt, oregano and black pepper, mash them well together. Mix with butter and lemon. With your fingers, carefully separate skin from breast, massage ½ of mixture gently between breast and skin, then spread the remaining mixture evenly over the whole chicken. Tuck wings under and tie legs together.
3. Place pan in center of rack and cook for 40 minutes at 350 F (175 C), basting occasionally. Cook uncovered at 400 F (200 C) for 5-7 minutes.

Tip: The chicken will taste better if marinated overnight.

This recipe originally appeared on Taste of Cuba.

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