Puerto Rican-Style Roasted Chicken

The story this dish tells

Behind the irresistible aroma of Puerto Rican-style roasted chicken lies a story of heritage, flavor, and community. Its roots are intertwined with the Spanish influence and Creole flavors that define Puerto Rican cuisine.

Every family in Puerto Rico has their own unique take on this classic, making this dish as diverse as the homes that prepare it. Its popularity is also due to its simplicity and versatility. Some families prepare it with a touch of achiote to give it color and depth, others prefer the freshness of citrus or the intensity of vinegar and garlic. Ingredients like oregano, cumin, pepper, adobo, and the inevitable sofrito, that green treasure that smells of home, combine to create a marinade that transforms the chicken into something unforgettable.

The ritual begins with a long marinade, often overnight, to allow the flavors to penetrate deeply. The chicken is then cooked in the oven or over charcoal, achieving a golden skin that protects the tender, juicy meat. For Puerto Ricans, this dish evokes memories of family gatherings, sunny Sundays, and celebrations filled with music and joy. It is a hug in the form of food, and a delicious taste of Puerto Rican warmth in every bite.

Health benefits

• Using organic chicken and avocado oil offers healthy fats and a cleaner protein source.

• Ingredients like garlic and oregano provide antioxidants and anti-inflammatory compounds.

Preparation tips

• Marinate overnight for maximum flavor.

• Loosen the skin gently to avoid tearing.

• Use a thermometer to ensure proper doneness.

Best season to enjoy it

• Perfect year-round, especially comforting during fall and holiday seasons.

Food safety notes

• Handle raw chicken with care and dedicated tools. Cook thoroughly to 165°F/74°C internal temperature.

Puerto Rican-Style Roasted Chicken Recipe

Ingredients:

• 1 whole organic chicken (about 5 lb)

• 2-3 garlic cloves, mashed

• 5 tsp adobo seasoning (see note)

• 1 tsp dried oregano

• 1/2 tsp freshly ground black pepper

• 1 tsp sazón with annatto (or substitute with paprika)

• 1 tsp sofrito (optional)

• 2 Tbsp vinegar

• 2 Tbsp avocado oil

Instructions:

1. Mash garlic into a paste.

2. Mix with remaining ingredients to make the marinade.

3. Pat the chicken dry and gently loosen the skin.

4. Rub the marinade under the skin and over the entire surface.

5. Marinate covered in the refrigerator for at least 1 hour, preferably overnight.

6. Preheat oven to 400°F/204°C.

7. Place chicken on a V-rack over a roasting pan.

8. Roast for 30 minutes, then baste with its juices. Continue basting every 30 min until juices run clear or temp reaches 165°F/74°C.

9. Remove from oven, tent with foil, and let rest 10-20 min before carving.

Note:

• Use 1 tsp of adobo or kosher salt per pound of chicken.

Storage and shelf life

• Store in an airtight container in the fridge for up to 4 days. Can be frozen for up to 2 months.

Healthier ingredient swaps

• Use paprika instead of commercial sazón.

• Choose organic or pasture-raised chicken when available.

Pairing ideas

• Perfect with Smoky Paprika Rice, roasted sweet plantains, or green salads.

🤫 Did you know?

• Annatto (achiote) is not just for flavor—it is traditionally prized in Puerto Rican cooking for its vibrant color and antioxidant potential.

Dietary restrictions to consider

• Contains garlic, spices, and vinegar. Those with digestive sensitivity may reduce seasoning quantities.

Important: If you have any doubts about incorporating this food into your diet, it is always a good idea to consult with your dietician or doctor.