Pollo Rostizado

5 from 1 vote

Learn to make Pollo Rostizado (Rotisserie Chicken) at home! Deliciously tender and juicy, all the while crispy! Recipe for both a rotisserie as well as to make in your oven!

Prep Time15

Cook Time1 20

Total Time1 35

Course: Dinner

Cuisine: Puerto Rican

Servings:

Calories: 428kcal

Author: Catherine Arena

Equipment

Rotisserie Oven, Oven, Grill or Charcoal Grill

Ingredients

1 5 pound whole chicken rinsed
adobo sprinkled all over chicken, I use Goya brand
8 cloves garlic peeled
1 tablespoon dried oregano
3 tablespoon vegetable or corn oil
1 teaspoon crushed red pepper

Instructions

Garlic Oregano Marinade

Add the peeled garlic cloves, oregano, crushed red pepper and oil to a mini food chopper or blender until a paste forms.

Chicken

Remove any giblets from inside the chicken and set aside or discard. (I like to rinse and season the giblets and use them in a gravy.)
Rinse the inside cavity and the outside of the chicken under cool water. Set on a cutting board to season.
Season the inside of the cavity and the outside of the chicken with the garlic oregano marinade.
Gently lift the breast skin and spread the garlic marinade in between the skin and breast as well.
Continue seasoning with the garlic marinade until you have used it all up.
Sprinkle adobo all over the chicken including the cavity.
Cover the chicken and allow it to marinade for a few hours or overnight.
Note: If you have the time, marinate overnight for a fully flavorful rotisserie chicken.
After marinating the chicken for a few hours or overnight, insert your rotisserie rod inside the chicken and truss.

To Truss the Chicken without String and Roast

Cut slits in the excess skin of the chicken around the cavity. (As pictured in the post)
Cross the legs opposite of each slit and tuck into slits.
Next, tuck the wing tip under the chicken. (as shown in post)
Insert the rotisserie ends into the chicken to secure.
Chicken is now ready to cook.
Depending on the type of rotisserie oven you own, follow the manufacturer's instruction on how to make a rotisserie chicken in your particular oven.
Usually, you will set the oven to a "rotisserie" setting and cook for a little bit over an hour.
Once chicken is done, allow it to rest for 10-15 minutes before carving.

For Oven Instructions

Preheat the oven to 425 degrees.
Place the chicken in a roasting pan, baking dish, or cast iron skillet.
Once the oven has heated through, place the chicken in the oven and cook for about an hour and 20 minutes or until the internal temperature is 165 degrees. (Baste the chicken with the pan juices that accumulate n the bottom of the tray, every 20 minutes.)
Once the chicken is cooked through, remove it from the oven and allow it to rest for 10-15 minutes before carving.

Notes

Recipe Tips

Plan ahead and marinate for 24 hours before roasting to allow all the flavors to infuse well.
Add seasoning to the breast under the skin, inside the cavity, and under the skin of the legs.
Truss the chicken with twine so the wings and legs are not dangling in the rotisserie oven.
If you don't have twine, follow the instructions in the post.
This recipe uses plenty of garlic so if you are not a fan of garlic, feel free to season with herbs and seasoning of your liking.
One single chicken will comfortably feed a family of three. If feeding more than three, make sure to roast at least 2 whole chickens.

Nutrition