Ingredients Jump to Instructions ↓

  1. 3 1/2 lbs 1589g / 56oz Chicken - whole

  2. 1 Plantain And Pepper Stuffing - seeNote

  3. Marinade

  4. 2 Fresh lemons - juiced

  5. 4 Garlic cloves - minced

  6. 1 tablespoon 15ml Dried Mexican oregano - crushed

  7. 2 tablespoons 30ml Olive oil

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. * Note: See the "Plantain And Pepper Stuffing (A.K.A. Mofongo)" recipe which is included in this collection.

  2. To make the marinade: In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours.

  3. Preheat the oven to 350 degrees.

  4. Remove the chicken from the refrigerator and stuff it with the Plantain And Pepper Stuffing mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.

  5. This recipe yields 6 servings.


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