Pollo Pendejo Foolproof Chicken
Meet your new go-to roast chicken recipe: Pollo Pendejo Foolproof Chicken—a perfectly seasoned, juicy, and aromatic dish that lives up to its name with easy-to-follow steps and guaranteed results. This recipe combines a bold blend of spices, including paprika, cumin, and dried oregano, creating a flavorful paste that infuses the whole chicken with irresistible taste. Stuffed with fresh rosemary, crushed garlic, and halved lemon, every bite bursts with brightness and herbaceous depth. The recipe's foolproof method includes trussing the bird for even cooking and basting it with its own juices for unparalleled tenderness and golden crisp skin. With only 15 minutes of prep time and a few simple techniques, you’ll have a perfectly roasted chicken that’s elegant enough for dinner parties yet effortless enough for weeknights. Serve with your favorite sides, and let this no-fail recipe become a family favorite! Keywords: easy roast chicken, foolproof chicken recipe, whole roasted chicken, juicy chicken recipe, simple chicken dinner.
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Recipe Information
Ingredients
- 1 piece whole chicken
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 piece lemon (halved)
- 4 cloves fresh garlic cloves (crushed)
- 2 sprigs fresh rosemary sprigs
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from inside the chicken cavity and pat the chicken dry with paper towels.
In a small bowl, mix together the olive oil, paprika, garlic powder, onion powder, dried oregano, ground cumin, salt, and black pepper to create a seasoning paste.
Rub the seasoning paste all over the chicken, making sure to coat it evenly. Don’t forget to get under the skin of the breast and thighs for maximum flavor.
Stuff the chicken cavity with the halved lemon, crushed garlic cloves, and fresh rosemary sprigs.
Truss the chicken by tying the legs together with kitchen twine to ensure even cooking.
Place the chicken on a roasting rack inside a large baking dish or roasting pan.
Roast the chicken in the preheated oven for approximately 90 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the breast and thigh.
Baste the chicken every 30 minutes with the juices that collect in the bottom of the pan to keep it moist and flavorful.
Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving to allow the juices to redistribute.
Serve warm with your favorite side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 4854 mg | 211% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 2.2 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 724 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
