I brought home one of those whole chickens from the supermarket and wasn’t quite sure what I was going to do with. We love roasted chicken but sometimes the flavor is just blah…so I mixed up some great spices to marinate it and arranged it on some Rustic French Bread slices in a cast iron skillet…into the oven it went…and out came a mouth-watering flavorful Latin Roast Chicken…it can’t get any better than that!
Latin Roast Chicken
4-4 1/2 lb whole chicken
1/2 cup fresh parsley
4 garlic cloves
1 teaspoon salt
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon dried cilantro leaves
1 teaspoon coriander
1 teaspoon dried thyme
fresh ground black pepper (to taste)
1 large shallot, peeled & chopped
extra virgin olive oil
Rustic French Bread
Rinse chicken and pat dry with paper towels. Place chicken in a large bowl and drizzle with a little bit of extra virgin olive oil. Using a food processor, pulse the parsley, garlic, salt, paprika, oregano, cumin, cilantro, coriander, thyme, pepper and shallot with 3 tablespoons extra virgin olive oil until it becomes a paste. Spread over entire chicken – inside and out. Set aside and allow to marinate for a minimum of one hour (can be marinated up to 24 hours in the refrigerator if so desired).
Heat oven to 425°F. Slice French Bread into thick slices and layer on the bottom of a 10″ cast iron skillet. Place seasoned whole chicken on top of bread slices. Tie legs together with kitchen twine. Place skillet in bottom third of the oven and roast 45 minutes. Flip chicken over and roast an additional 30 minutes. Remove from oven and rest 5 minutes.
Carve chicken and slice bread into cubes. Great served over mixed salad greens using bread cubes as croutons. Serves 4. Delicious!
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See also Heidi’s Perfect Every Time Roasted Marinated Chicken for a different flavor! This recipe has been shared at The Senior Salon, Fiesta Friday, Funtastic Friday and The Pin Junkie….check it out and then go visit some other great sites!