Puerto Rican Style Whole Roasted Chicken Recipe

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I recently shared how I have teamed with a fellow blogger Neyssa, who runs the site Latina Misfit on a Mission to run a series of Hispanic-inspired Thanksgiving and holiday recipes here at The Coupon Project! Make sure to check out the Chorizo Rice and Turkey & Cheese Empanadas recipes in case you missed them.

I love today’s recipe, because it’s a spin on roast chicken – and we often can find whole fryers on sale this time of year! Neyssa writes, “This recipe is my go to for chicken. Whether it’s just a thigh or a whole chicken, this recipe is sure to be flavorful! If I want something different, I love to add barbecue sauce, the last twenty minutes. But this is to Latinos what lemon and rosemary is to Americans. A staple, and must know recipe.”

Puerto Rican Style Whole Roasted Chicken

Here’s what you’ll need:

  • 1 whole chicken rinsed
  • 3 tablespoons of white vinegar
  • 2 tablespoons of olive oil
  • 1 tablespoon of minced garlic (about four cloves)
  • 1 tablespoon of dried oregano
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of dried parsley
  • 1 teaspoon of adobo*
  • 2 packets of sazon (optional)
  • 1/3 cup of mojo (optional)*
  • 3 large carrots, cut into chunks
  • 4 russet potatoes, sliced

*Neyssa finds finds the sazon, mojo, and adobo down the International Foods aisle. While she buys these items her local Walmart, you might have luck finding them at your grocery store, too. You may wish to phone ahead of time. They’re also available on Amazon:

Goya Sazon Culantro y Achiote, 1.41-Ounce

Goya Mojo Criollo Marinade, 24.50-Ounce Bottle (Pack of 2)

Goya Foods Adobo Seasoning with Pepper, 8 Ounce

Ingredients for Roast Chicken

Make sure the chicken cavity is empty. Rinse chicken, and put small holes throughout the skin. Rub vinegar into chicken and allow to sit for five minutes. Rub oil all over the outside of the chicken. Next, rub garlic all over the chicken, making sure to get garlic into any pockets.

Rub Chicken with Spices

In a small dish, mix together the oregano, salt, pepper, parsley, and adobo. Pour over the chicken, and rub it in.

Adding Sazon to Chicken

If you’re opting to add the sazon, you can rub that on at this time.

Mojo for Chicken

Add mojo, cover, and refrigerate 2-24 hours.

Prepping Chicken to Roast

Preheat the oven to 350°. Transfer the chicken to a deep baking dish. Add vegetables. Bake for 3 hours, or until chicken is cooked thoroughly.

Perfect Roasted Chicken, Puerto Rican Style

Serve and enjoy!

Other recipes that pair nicely with this include:

Mexican Hot Chocolate Recipe

Dulce de Leche Cupcakes Recipe

Poblano Macaroni & Cheese Recipe

Turkey & Cheese Empanadas Recipe

Chorizo Rice Recipe

For more recipes, please see my recipe page!

26 thoughts on “Puerto Rican Style Whole Roasted Chicken Recipe”

  1. I just made this last night, added basil and grape tomatoes, also sealed the chicken in a pan just before the oven. It was incredible delicious I am so glad I run into your recipe! Thanks!

  2. I request the Puerto Rican chicken from my friend when I to visit him in California. I made this recipe for my family last night, used yucca instead of potatoes and paired the meal with rice and beans.. My family loved the meal and even licked their plates! Thanks for the delicious recipe!

  3. Is there something I can substitute for the mojo? Sofrito maybe? They didn’t have mojo in my grocery store.

  4. Did everyone who has made this use the entire 3 hours to cook it? It’s been about an hour and a half, and I’m going to turn it off. It’s definitely done.

  5. This is an amazing recipe. I changed it a little by adding sofrito in place of just the minced garlic. I come from a Puerto Rican home so I already know how to make the food but I never actually cooked a whole chicken when the seasoning of a pernil. It is so juicy. And my vegetables came out just wonderful.

    • My assumption is that since the directions did not specify to cover it, then don’t cover it. Otherwise you’d be more steaming the chicken than roasting it and you wouldn’t get that nice crispy skin as pictured.

    • Don’t cover chicken and first of all heat your oven to 400 and put it in on a 400 oven and it’ll Brown really quickly and once it’s brown take it out and put foil on it and let it finish cooking for like another hour and your chicken will be nice moist and tender and it won’t be burnt and

    • It is what gives that unique flavoring to Puerto Rican dishes. use the plain white cheap vinegar…don’t substitute the fancy stuff. This is classic and works wonders on pork roasts and turkey, too.

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