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Roasted Charred Chicken

4 servings
Pollo Rostizado Norteño

Ingredients

  • 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

To Prepare

  • 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.