Pollo rostizado – Mexican roast chicken with potatoes

Ingredients for 4 portions

• 1Whole roasting chicken, about 1.3–1.5 kg
• 3 tbspButter, softened
• 4 clovesGarlic, finely chopped
• 2 tspPaprika
• 3 mlCumin
• 1 tspMexican oregano
• 1Lime
• 1Orange
• to tasteSalt
• to tasteBlack pepper
• 800 gPotato

On the side

• 12Corn tortillas
• 150 gPickled jalapeño slices

Method

1. Heat the oven to 200 °C. Mix the butter with the garlic, paprika, cumin, oregano, the juice of the lime and orange, salt and pepper.
2. Pat the chicken dry with kitchen paper and rub the butter mixture all over it, inside the cavity and under the breast skin. Tie the legs together with kitchen string.
3. Peel the potatoes or scrub them well and cut them into quarters. Season with salt, spread them in a roasting tin and sit the chicken on top, breast side up.
4. Roast for 1 hour 20 minutes, basting the chicken with its juices every 20 minutes. It is done when the skin is deep golden and the juices run clear when you pierce the thigh.
5. Lift out the chicken, cover with foil and leave to rest for 10 minutes. Leave the potatoes in the oven meanwhile to crisp up.
6. Meanwhile, warm the tortillas in a dry frying pan and wrap them in a tea towel.
7. Joint the chicken and serve it with the potatoes, warm tortillas and pickled jalapeños.

More recipes

• Tinga de pollo – shredded chicken in chipotle and tomato sauce1 h · ≈ $56/port.
• Enchiladas verdes – chicken enchiladas in green tomatillo salsa55 min · ≈ $45/port.
• Pollo en salsa verde – chicken and potatoes in green tomatillo sauce55 min · ≈ $26/port.
• Pollo en mole – chicken in mole poblano with red rice1 h 05 · ≈ $25/port.