Roasted Mojo Chicken
 
 
Author:
Serves: 6
Ingredients
  • 1 orange
  • 1 lemon
  • 1 lime
  • 1 tbsp white vinegar
  • 2½ tsp plus ½ tsp, salt
  • 1 tsp plus ¼ tsp, black pepper
  • 1 tsp ground cumin
  • 1 tsp Mexican oregano
  • 1 small Serrano, minced
  • 3 cloves of garlic, minced
  • ⅔ cup plus 1 tbsp, olive oil
  • 1 large onion, halved and sliced
  • 1 4-5 pound whole chicken
Instructions
  1. Juice the citrus in a small bowl. Set the left over orange, lemon and lime aside. To the bowl add the vinegar, 2½ tsp salt, 1 tsp black pepper, cumin, oregano, Serrano, garlic and ⅔ cup olive oil. Puree with an immersion blender. Alternatively, all the ingredients can be added to a blender and blended until smooth.
  2. Remove the neck or anything else that may be inside the chicken's cavity. Place the chicken in a gallon size freezer bag. Place the left over orange, lemon and lime inside the cavity of the chicken. Pour ⅓ of the marinade into the cavity of the chicken. Pour the remaining marinade all over the chicken. Place the onions in the bag and smoosh around to make sure the marinade and onions are displaced around the chicken. Make sure the bag is sealed tightly and place the bag in a baking dish with sides to keep any accidental spillage from happening. Place in a refrigerator to marinate overnight.
  3. minutes before cooking remove the chicken from the refrigerator. In a clean sink, place a colander and dump the chicken and onions out into the colander. This will allow the excess marinade to drain.
  4. Preheat the oven to 425°.
  5. Place the onions in a large mound on a foil lined baking sheet, then place the chicken directly on top of the onions. Try to keep the onions underneath the chicken as much as possible. Tie the legs together with butcher’s twine or with the silicone cooking bands and tuck the wing tips under the body of the chicken (this helps to keep the wings from getting too brown). Drizzle the remaining 1 tablespoon of olive oil and sprinkle with the remaining salt and black pepper.
  6. Bake in the oven for one hour, or until the juices run clear when you cut between a leg and thigh. Allow to rest 15 minutes before carving. Serve the roasted onions alongside the chicken.
Recipe by Cooks and Kid at https://cooksandkid.com/roasted-mojo-chicken/