Oven Roasted Chicken

First of all, I really tough I had post this recipe before, I even wrote it down, but notice yesterday that because I haven't taken a picture, I also haven't finish the post. 
This Oven Roasted Chicken is very easy to make and great for any occasion, the combination of this spices was born from the lack of some ingredients during a camping trip, where I wanted to make my mom's "Pollo al Horno". I only had a few things, and it worked great.

Ingredients

4 (5oz chicken breast)
3 Tbsp Oil
1 Tbsp Cumin
1 Tbsp Black Pepper
1 Tbsp Granulated Garlic
Salt, to taste
Lime Juice, to taste
Oven too 375*F for skinless and 400*F with skin

Making Your Marinate

Combine All Ingredients on a bowl and taste for salt. The amount you put of lime will vary if using skin or skinless chicken, been the first one the one that will require the most. with maybe 1/2 of a very juicy lemon, will do for a whole chicken.
When leaving the chicken to marinate, remember that because of the acidity strength of the lime your chicken will kind of cook during marinating, Only marinate your chicken for 3 to 5 minutes, specially if is skinless. Also make sure your chicken is not swimming on the marinate, (this goes for any other marinating recipe out there) 

Roasting

A little bit about roasting. Roasting is a dry cooking method, that should be done by exposing the meat to be cook to a hot oven or fire. This been said food is more likely to be uncover, (otherwise indicated and explained why?), the heat of the fire or oven, should go all around the product, not only the top of it. Always roast by rising the meat over a griddle (or sometimes for added flavors, a bed of vegetables like onions, carrots and celery will work great.), to allow the air to go around the protein.

Place your chicken breasts on the sheet pan lined with a griddle and Roast uncover for about 20-25 minutes, this time will vary if you are using small or large pieces of meat. Use a thermometer for better results. Breast is done when interior temperature reaches 165*F and dark meat should be cooked until it reaches an internal temperature of 185*F.
If cooking with skin, make three slashes on top of it, it will look pretty, it will help to the properly roasting by allowing the heat underneath the skin, and also the marinating ingredients will penetrate under the skin better.


Suggestions for adding flavors,

You may use a combination cooking, first cook your meat for 2 minutes on each side of a cast iron griddle pan, this will give it some nice looking char lines, then finish in the oven until chicken is done, approximately 10 more minutes.

I will put some pictures next time I make it !!!, mean while have Fun Cooking and Enjoy!!!!


Comments

Popular Posts