Pollo Adobo – Whole Roasted Adobo Chicken
Whole Roasted Adobo Chicken is a delicious and flavorful dish that features a whole chicken rubbed with savory Lauri Lee's Ultra Low-Sodium Adobo Seasoning Blend. The chicken is roasted until tender and juicy, with a crispy and flavorful skin. The adobo seasoning provides the chicken with a rich and complex flavor using aromatic spices. This dish is a perfect centerpiece for a family meal or special gathering, and it pairs well with a variety of side dishes.
Ingredients
- 1 whole chicken
- 1½ onions
- ½ – 1 lb baby carrots
- 1 Orange
- 2-3 tbsp olive oil
- 1½ tsp granulated garlic
- pepper to taste
- ½ cup butter softened
Instructions
- Preheat oven to 450℉. Pour Olive oil into a flat roasting pan and spread on pan.
- Slice 1 onion, separate the rings and lay flat on pan. Spread baby carrots onto the pan with the onions. Season carrots and onion with ½ tsp granulated garlic and pepper (to taste).
- Rinse chicken and pat dry. Lay chicken in pan on the bed of vegetables. Smear chicken with butter inside and out! Liberally sprinkle on Lauri Lee's Ultra Low Sodium Adobo Seasoning Blend and 1 tsp of granulated garlic.
- Cut up 1 orange into quarters and cut 1 half of an onion into large chunks. Stuff the cavity of the chicken with the orange and onion chunks.
- Bake at 450℉ for 15 minutes. Turn heat of oven down to 350℉ and bake an additional 1 hour and 15-30 minutes. Internal temperature of the chicken should be 165℉. Measure temperature of a whole bird by inserting a meat thermometer into the innermost part of the thigh and wing and the thickest part of the breast.
- Let rest 5-10 minutes after removing from the oven. Carve and serve!