Serves 4-6 Prep 10 min Cook 45 min Ready 55 min
My mom's roasted chicken was one of my favorite dinners as a teenager. The chicken has an amazing buttery and citrus flavor & is also so moist, it falls off the bone. It's a perfect weeknight dinner or you can dress it up with sides for a special occasion.
Note: We use an oven bag to keep it extra moist, but if you don't have one, you can cover with aluminum foil.
Ingredients
1 whole chicken
1/2 stick of salted butter
3 tsp of olive oil
2 tablespoons of abuelita’s aliño
1 tablespoon of salt
½ cup of white wine
¼ cup of orange juice or the juice of 2 large oranges
½ white onion
4 garlic cloves
optional - 1 oven roasting bag
Prep
Prep the whole chicken by patting the skin dry with a paper towel. Stab a few times all around the chicken with a small knife and place inside the oven roasting bag (in an oven dish or pan.)
Mash up the garlic and mix into the softened butter and olive oil, along with Abuelita’s Aliño and the salt. Rub the mixture all over the chicken (under and over the skin.)
Add in the onion (can be sliced or in chunks), wine and orange juice & close the bag.
Preheat the oven to 375F. Roast for about 45-50 mins or until the interior temperature is 165F. Let sit for a few minutes before serving.
Enjoy!
