Roasted Charred Chicken
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- 3 tablespoons fresh squeezed lime juice
- 10 garlic cloves
- 1 serrano or jalapeño chile stemmed, cut into pieces (seeding optional)
- 2 teaspoons dried piquín chiles
- 1 tablespoon dried oregano
- 1 teaspoon cumin seeds
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 ½ teaspoons kosher or coarse sea salt or to taste
- 1 teaspoon freshly ground black pepper
- ¼ cup olive oil
- 1 4-5 pound whole chicken patted dry
- 1 celery stick coarsely chopped
- 1/4 white onion coarsely chopped
- 1 cup parsley leaves and upper part of stems coarsely chopped
- Serve with Super Greens Salad with Oregano Vinaigrette or at least the Oregano Vinaigrette for dipping or drizzling over the chicken
- In the jar of a blender, add the lime juice, garlic, serrano chile, piquín chiles, oregano, cumin, Dijon, Worcestershire, soy sauce, salt, pepper, and oil. Puree until completely smooth.
- Gently, use your fingers to separate the chicken skin from the flesh wherever possible, so you can add the marinade. Completely cover the chicken with the wet rub/marinade, inside the chicken cavity and under and over the skin. Stuff the cavity with the chopped celery, onion, and parsley. You can roast immediately or place in a container, cover, and refrigerate for up to 48 hours.
- When ready to cook, preheat the oven to 450℉ with the rack in the lower position. Remove the chicken from the refrigerator and place on a rack in a roasting pan. Crisscross the legs and tie with twine, and tuck the wings behind the back.
- Roast for 45 to 55 minutes, or until the chicken reaches an internal temperature of 165℉, and when pierced with a knife, the juices run completely clear, if any. Remove from the oven, cover with foil and let sit for at least 10 minutes before carving.
- Carve the chicken and serve with the Super Greens Salad and a generous amount of the Oregano Vinaigrette drizzled on top.
19comments inRoasted Charred Chicken
Hi patti! This recipe sounds amazing, is there a substitute for the piquín chiles? Can’t seem to find it near me!
You can substitute with chiltepin or with a bit of crushed red pepper 🙂
I’m so excited to try this! I love your show, not just because of the food, but also because of how you give us a tour of the areas you’re in and tell us all about the people and history of the place you’re at. I love learning about all of it! My husband even loves your show and faithfully watches it with me! I’m a retired caterer so I know a lot about cooking good dishes, but I love learning more from you. So Keep up the good work in teaching us new things. We love you!
Thanks so very much Rose, big hugs to you and your husband!
Looks amazingly delicious
You are the BEST
Very nice but do you us Chile from New mexico I use alot of that Chile. Lots of flavor.
I love chiles from New Mexico, you will see me using it more often!
Thank you for this recipe Pati. It is so delicious. Such great flavor. I will make it again and again.
Happy you liked it Liz, yay!
Blanca Rosa Flores
Pati, me fascinan tus recetas, tus tele programs, gracias por compartir! Tengo una pregunta sobre el oregano. He notado que no todos los órganos son iguales, y el que según es de México, no huele a oregano mexicano. Tienes algún tip para conseguir un buen orégano? Gracias de antemano. 🥰
Blanca, me traje el mejor oregano Mexicano de Monterrey! Pero la verdad no se donde conseguirlo aca 🙁
Hola Pati ,gracias por la receta te sigo en tv y Facebook me encanta como cosinas yo vivo en San diego pero soy de Peru Gracias por compartir portes de Mejico . Te mando un fuerte abrazo.
Un abrazo de vuelta y mil gracias!
This chicken is fantastic! We did make one change–spatchcock instead of roasting whole. We had it with your Orange Blossom Rice. Thank you for another new favorite!
So glad you liked this recipe Joanne, pairing it with rice is such a great idea!
Can’t wait to try this. I always cook my chicken thighs at 400. Will do a whole one At 450! Sharing this one with Amiga Socorro💕
Thanks for spreading the love Karina, un abrazo!