Roasted Mojo Chicken

The food that I enjoy the most, hands down is simple comfort food. Not a lot of fuss, just simple and usually reminds me of my childhood. This roasted mojo chicken reminds me of my childhood. My mother always roasted chicken with tons of onions and then would spoon the chicken drippings and caramelized onions over rice. OMG!

This is an update to our Mojo Grilled Chicken recipe. It’s too cold to grill, and we had a whole chicken in the freezer. So I made some tweaks to the recipe to make it work with a whole chicken. We at least eat a whole chicken every other week. They are easy, and we can make a meal from it for two nights! When all the meat is gone from the carcass, we keep it and use it for bone broth. Most of the time I just throw it in the freezer until we have a few, and then we make the broth. This chicken is tender and has so much flavor from the marinade. Latin and Caribbean flavors are usually my default when I want comfort food. Our favorite way to have this chicken is with black beans and rice.

Roasted Mojo Chicken

 

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Author: Dominique Cook

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.

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