A delicious whole roasted chicken recipe infused with citrus zests (lemon and orange/mandarin), fresh rosemary, garlic, and seasoned with Sazon, Chicken Bouillon powder, and Adobo. The chicken is basted during baking for a juicy, flavorful meal.
In a bowl add 8 tablespoons of softened butter, 1 tsp of lemon zest, 1 tsp of orange zest (or mandarin), 1 tablespoon of finely chopped rosemary, 8 cloves of minced garlic, and season with Sazon, Chicken Bouillon powder and Adobo. Mix this all together until it’s nice and smooth. Get a whole chicken (about 5 pounds) and pat it dry with a paper towel. Remove the giblets if there are any. Stuff the chicken with the lemon you used for zesting, the orange (or mandarin), about 4 sprigs of Rosemary, 8 cloves of garlic, and a half of an onion. Remember chicken sizes vary, so if you can’t fit all of this just leave some out! Get some of your butter mixture and stuff it under the skin of the breast, and use a toothpick to seal up the cavity. Then rub the rest of the butter onto the entirety of the chicken. Add olive oil to a baking dish and then your chicken, and bake at 375 degrees for about 2 hours and 15 minutes. While it’s baking, take it out and baste the chicken around every 20 to 30 minutes. When it’s done, cut it as you would cut a rotisserie chicken and serve with all of the delicious juice. Enjoy.
