Marinated Roasted Chicken

Yamilette González
For this holiday season, enjoy this marinated roasted chicken accompanied by baby potatoes with a hint of rosemary and oregano that balance the flavors in this dish. Enjoy it with your loved ones!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons vegetable oil, for the marinade
  • 1/4 onions, for the marinade
  • 5 cloves garlic, for the marinade
  • 4 guajillo chiles, for the marinade
  • 2 árbol chiles, for the marinade
  • 1 ancho chile, for the marinade
  • 1 cup bitter orange juice, for the marinade
  • 1 teaspoon cumin, for the marinade
  • 1 teaspoon oregano, for the marinade
  • 1 teaspoon allspice berry, for the marinade
  • salt, for the marinade
  • 1 chicken, whole
  • 2 oranges, cut into quarters
  • 2 cups new potatoes, cut in half
  • 1 teaspoon oregano
  • 3 sprigs rosemary
Preparation
1h 30 mins
1h 20 mins
Low
  • Heat the oil in a saucepan over low heat and sauté the onion, garlic, guajillo pepper, árbol pepper, and ancho pepper until the chiles soften, stirring continuously to prevent burning.
  • Then pour in the orange juice, add the cumin, oregano, allspice, salt, and cook for 10 minutes. Remove from heat and set aside.
  • Blend the previous preparation for 5 minutes or until obtaining a smooth sauce. Set aside.
  • Place the chicken on a tray, fill the cavity with the orange quarters, and brush with the previous marinade using a brush, until completely covering the chicken. Place the baby potatoes around the chicken and season with oregano and rosemary.
  • Bake the marinated roasted chicken for 70 minutes at 170 °C. Remove from the oven, cut into pieces, and serve accompanied by baby potatoes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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