Thursday, May 27, 2010

Roast Chicken

Hello everyone. So, I have cooked this week, I just haven't made any Cuban food. Spaghetti last night, hamburgers the night before, sushi the night before that. I defrosted a chicken yesterday, and I guess I'm just not in the mood to take the time to make the mojo and marinate the darn thing for a few hours, so I guess I'm still not making Cuban food. I preapred a dry rub:

1 tbsp rosemary
1 tbsp salt
1 tbsp garlic powder (I am being lazy, aren't I)
1/2 tbsp paprika
1/2 tbsp onion powder

I rubbed the chicken inside and out, then I flipped the bird — I placed it breast down — in a 350 degree oven for about 2 and 1/2 hours. (I've always heard that if you place it breast down then all the juices run into the breast, I do this with turkey at Thanksgiving also)


  1. This chicken looks sooooo good!

  2. I love roast chicken the leftovers can be used to make "Ropa Vieja de Pollo", you can even make a short cut Fricase and just chop it up and throw it into the sauce (you know), the ropa vieja made from it is also a good empanada filling.

    My favorite quick roast chicken is with lots of fresh rosemary, lemon zest and juice, olive oil, salt and pepper rubbed all over it's AMAZING. I roast it at 425 and it get's a crispy skin :)