- 1/2 cup guava paste
- 1 cup orange juice
- 1 lime, juiced
- 1/2 cup chicken stock
- 2 tablespoons cane vinegar
- 1 clove garlic
- 1/2 cup sliced red onion
- 1 (3-pound) chicken, rinsed well inside and out and patted dry
- 2 teaspoons salt
- 1 teaspoon freshly ground white pepper
- 1 bunch fresh thyme
- Fried, salted, thinly sliced plantains, for serving, if desired
Preheat the oven to 400 degrees F.
Combine all the glaze ingredients in a small saucepan. Simmer until reduced to 3/4 cup.
Place the chicken in a roasting pan. Season inside and out with the salt and pepper and stuff the cavity with the thyme. Place in the oven and roast for 45 minutes. Remove from the oven and brush the chicken with the glaze. Roast the chicken for another 15 minutes, until golden brown and an instant-read thermometer inserted into the deepest part of the thigh/leg joint registers160 degrees F. Remove from the oven, allow to cool slightly before carving into pieces and serving with fried plantains, if desired.