Here's a great way to roast a chicken. The key is to give your chicken a split personality. A meat cleaver usually does the trick. Just split the chicken right down the middle of the backbone and through the breast. This is a very good chicken; it is always moist and very flavorful. If you don't like garlic, you had better stay away from this one. Hey, if you don't like garlic, you had better stay away from Cuban food!
Ingredients
- 2 cups quartered onion
- 10 cloves garlic mashed with 1 teaspoon salt
- 1/2 cup white wine
- 1/4 cup olive oil
- 2 teaspoons white vinegar
- 1 (3-pound) frying chicken, cut in half
- 1/4 cup lime juice
- 1/2 teaspoon black pepper
- 2 teaspoons ground cumin
- Flour, for dusting
- Olive oil, for frying
Directions
Place the onion, half of the garlic/salt mixture, wine, olive oil, and vinegar in a blender and chop thoroughly. Pour marinade over the chicken and refrigerate, covered, for 2 to 4 hours. Drain marinade from chicken and pat chicken dry with a paper towel.
Preheat oven to 375 degrees F.
Rub the chicken halves on both sides with the rest of the mashed garlic/salt mixture. If you can get some of this underneath the skin without ripping, great. Sprinkle the chicken with lime juice and then black pepper and cumin on both sides. Dust chicken lightly with flour and brown chicken quickly on both sides with olive oil in a saute pan.
Place chicken halves in a roasting pan, skin side up. Roast 30 to 45 minutes, or until juices run clear. Use a meat thermometer if you need to, or if your "significant other" gave you one for Christmas.
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By Picky&Hungry
Evington, VA
on February 04, 2011
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Shame on me for not having white wine or olive oil. I used canola. Used drum sticks and marinated for 45 min cause I was really hungry. The chicken was very moist and had a hint of flavor (my fault but from what I did do right, Tasty!
By kahoffer_12895698
Prescott valley, 41
on May 27, 2010
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We had just come back from Mexico and love the outdoor grilled chicken there. We did this recipe but put it on the grill with indirect heat. ..THis is our absolute favorite chicken for the summer and maybe even year round. It is a perfect mix of flavors. We love it!
By chatnoir67
Portland, OR
on February 23, 2010
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Very moist and delicious! I thought it was very flavorful; it was surprising to read reviews that claimed it was bland. My chicken was a little over 5 lbs, so it required some extra time in the oven. I served it with saffron rice and peas. Yummy!
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