Alita Oliva’s Roast Chicken

Name: Alita Oliva’s Roast Chicken
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 lb Roaster Chicken (1 - 3 pound whole roaster chicken — up to 3); 5 pieces Yellow Onion (4 yellow onions, peeled and sliced thinly + 1 onion, left whole); 2 tsp Garlic Powder (2 teaspoons of garlic powder); ¼ cup Soy Sauce (1/4 cup of soy sauce or dale’s marinade seasoning); 1 piece Lime (Juice of 1 lime); 1 piece Orange Juice (Juice of 1 orange); ⅓ cup Olive Oil (1/3 cup olive oil); ½ tsp Mustard (1/2 teaspoon of ground mustard); 1 tsp Onion Powder (1 teaspoon of onion powder); 1 tsp Paprika (1 teaspoon of paprika); 0 pieces Table Salt (salt and black pepper); 2 tsp Apple Cider Vinegar (2 teaspoons of apple cider vinegar)

Alita Oliva’s Roast Chicken - Entree (Caribbean)

105 minMexican

Servings6

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Dairy Free
Egg Free

Steps

1Preheat the oven to 425 degrees.
2Spread the bottom of your roasting pan with the sliced onions. Season the onions with 2 tablespoons of oil and salt and pepper.
3Time to Prep the Chicken: Remove the chicken giblets. Rinse the chicken inside and out under cold water. Pat the outside dry and put it in a roasting pan.
4Whisk all the ingredients into the olive oil until emulsified.
5Sprinkle the chicken with a generous amount of salt and pepper on all sides. Season liberally. You even want to add some salt to the cavity of the chicken. Don’t be afraid.
6Add the whole onion to the inside of the cavity. You can also add fresh herbs or bay leaves to the cavity.
7Pour the marinade over the chicken. Marinate it overnight in the fridge or just for a few minutes.
8Roast the chicken for 30 minutes at 425 degrees then add ¼ cup of water to the bottom of the pan to be sure the onions don’t get too much color and drop the temperature to 350 degrees.
9Roast for another 50-60 minutes. The chicken will roast for a about 90 minutes total.
10The chicken is ready once the skin is golden brown and the juices run completely clear when you cut with a knife. If you are using a meat thermometer it should read 160 degrees between the breast and thigh area. Once you pull the chicken out of the oven let it rest for 15 minutes then carve and serve.