Roasted Chicken with Latin Flavors

Elevate your dinner table with this roasted spatchcock chicken, infused with lively Latin flavors. By removing the backbone, this cooking method allows for quicker and more even cooking, resulting in perfectly crispy skin and juicy meat. Pair it with your favorite sides for a delightful culinary experience.

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Ingredients

🍗 1 whole chicken

🌿 2 tablespoons La Flor Chicken Seasoning

🌶️ 1 teaspoon ground cumin

🌶️ 1/2 teaspoon cayenne pepper

🧂 1 teaspoon smoked paprika

🍃 1 tablespoon parsley flakes

🧂 1 packet Sazon Goya seasoning with coriander and annatto

🍋 2 lemons

Instructions

1- Prepare the Chicken:

Preheat your oven to 375°F (190°C).
Place the whole chicken breast-side down on a cutting board. Using kitchen scissors, cut along each side of the backbone and remove it. This technique is known as spatchcocking.
Flip the chicken over, press down to flatten it slightly.

2- Season the Chicken:

In a small bowl, combine La Flor Chicken Seasoning, ground cumin, cayenne pepper, smoked paprika, parsley flakes, and Sazon Goya seasoning.
Gently separate the skin from the meat on the chicken breast and legs using your fingers, ensuring you do not tear the skin.
Rub the spice mixture all over the chicken, both on the skin and underneath it for maximum flavor.
Squeeze the juice of the lemons over the entire chicken.

3- Roast the Chicken:

Place the spatchcocked chicken on a baking sheet or in a roasting pan, skin-side up.
Roast in the preheated oven for 1 hour or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
Once done, remove the chicken from the oven and let it rest for about 10 minutes before carving.

4- Serving Suggestion: