Pollo Asado con Mojo/Roast Mojo Chicken
Ingredients
- 1 (5 to 6-pound) whole roasting chicken, giblets removed, rinsed and patted dry
- 8 tablespoons 1 stick butter, melted
- 1 lemon, juiced and divided
- 3 tablespoons olive oil, divided
- 2 teaspoons dried oregano leaves
- 1 teaspoon Dijon mustard
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- ½ teaspoon ground black pepper
- 1 head garlic, halved horizontally
- 3 russet potatoes, peeled and cut into chunks
- 1½ pounds calabaza squash or butternut squash, peeled and sliced
- 1 onion, thickly sliced
Instructions
- Preheat oven 425°F.
- In a large bowl, whisk together the melted butter, half the lemon juice, 2 tablespoons of olive oil, oregano, mustard, 1½ teaspoons salt, paprika and ¼ teaspoon black pepper.
- Place the chicken in a roasting pan and pour the marinade over and inside the chicken. Stuff the cavity with the garlic. Tie the chicken legs together with kitchen string. Scatter the potatoes, squash, and onion around the chicken in the roasting pan. Season the chicken and vegetables with 1½ teaspoons of salt and ¼ teaspoon of black pepper and drizzle the remaining 1 tablespoon of olive oil over the vegetables.
- Roast the chicken for 1 to 1½ hours, or until an instant-read thermometer reads 165°F., the meat juices run clear, and the vegetables are fork-tender. Cover and let rest for 10 minutes. Drizzle with the remaining lemon juice and season to taste with salt and black pepper Enjoy!