4 Serves
480 Mins
In a bowl, combine your marinade ingredients to create a uniform mixture.
Place the whole chicken into a large Ziploc bag, pour the marinade over it, and seal the bag, ensuring the chicken is thoroughly coated. Refrigerate overnight to allow flavors to penetrate.
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MexicanVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
27 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
131 mg / 1,250 mgPotassium
174 mg / 4,700 mgSodium
265 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Remove the chicken from the refrigerator 45 minutes before roasting to bring it to room temperature.
Preheat your oven to 230°C. Remove the chicken from the marinade, brushing off excess garlic to prevent burning during the high-heat roasting process.
Place the chicken breast-side up in a roasting pan and truss it securely with kitchen twine to ensure even cooking and moisture retention.
Roast the chicken for 45 to 55 minutes until the internal temperature reaches the safe threshold.
Remove from the oven and allow the chicken to rest for 5 minutes before carving and serving.
6
g29
g12
g
British
Peruvian