Ingredients with Measurements:
- 1 whole chicken (3-4 lbs)
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 cup chicken broth
For the Spicy Tomato Salsa:
- 4 medium tomatoes, diced
- 1/2 red onion, diced
- 1 jalapeño pepper, seeded and diced
- 2 tbsp chopped fresh cilantro
- 1 tbsp lime juice
- 1/2 tsp salt
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a small bowl, mix together the olive oil, salt, black pepper, paprika, garlic powder, onion powder, oregano, and thyme.
3. Pat the chicken dry with paper towels and rub the spice mixture all over the chicken, including inside the cavity.
4. Place the chicken in a roasting pan and pour the chicken broth into the bottom of the pan.
5. Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer.
6. While the chicken is roasting, make the spicy tomato salsa by mixing together the diced tomatoes, red onion, jalapeño pepper, cilantro, lime juice, and salt in a bowl.
7. Once the chicken is done, let it rest for 10 minutes before carving.
8. Serve the chicken with the spicy tomato salsa on the side.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Roasting temperature: 425°F
Internal temperature of chicken: 165°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 6g
Protein: 40g
Substitutions for ingredients:
- You can use bone-in chicken thighs or drumsticks instead of a whole chicken.
- If you don't have chicken broth, you can use water instead.
Variations:
- Add chopped garlic and sliced lemons to the roasting pan for extra flavor.
- Use different types of peppers in the salsa, such as serrano or habanero, for more heat.
- Add diced avocado to the salsa for a creamy texture.
Tips and tricks:
- Make sure to pat the chicken dry with paper towels before rubbing the spice mixture on it to ensure a crispy skin.
- Letting the chicken rest for 10 minutes before carving will allow the juices to redistribute and make the meat more tender.
- If the skin is not crispy enough, you can broil the chicken for a few minutes at the end of cooking.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with the spicy tomato salsa on the side. Garnish with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges
Pairings:
- Spanish rice
- Grilled vegetables
- Corn on the cob
Suggested side dishes:
- Black beans
- Roasted sweet potatoes
- Grilled zucchini
Troubleshooting advice:
- If the chicken is not cooked through, continue roasting until the internal temperature reaches 165°F.
- If the skin is getting too dark, cover the chicken with foil halfway through cooking.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked to a safe temperature of 165°F.
Food history:
Pollo rostizado is a popular dish in Latin American cuisine, typically served with rice and beans. The spicy tomato salsa adds a fresh and flavorful twist to this classic dish.
Flavor profiles:
The chicken is seasoned with a blend of spices that create a savory and slightly smoky flavor. The spicy tomato salsa adds a bright and tangy flavor with a kick of heat from the jalapeño pepper.
Serving suggestions:
Serve the pollo rostizado with Spanish rice and grilled vegetables for a complete meal.
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Region: Mexican