Roasted Sofrito Chicken

"Juicy and flavor filled chicken that will make your taste buds dance."
-- @romaine-lettuce3662
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  • Recipe Card
Prep time 10mins
Cook time 1hr 15mins
Serves or Makes: 6

Recipe Card


  • 1 5lb Whole Chicken
  • 1 chopped Spanish Onion
  • 1/2 cup Red Pepper
  • 1/2 cup Scallions
  • 1/2 cup cilantro
  • 1/3 Olive Oil
  • 1 tablespoons Black Pepper
  • 1/2 tablespoons Kosher Salt


  • Step 1

    First clean the inside of your chicken by removing any neck bones of gizzards inside. If you want to save these for a stock later, great but if not just discard them. The chicken pictures has been spatchcocked, meaning the backbone has been cut out. After removing the back bone, use 1/2 cup of lemon juice to remove any bacteria and germs from the chicken, then pat dry.

  • Step 2

    Prepare the Sofrito by adding the onion, pepper, scallions, cilantro, olive oil, black pepper and salt to a food processor or blender. The onions will give off water while in the food processor, however, if while pulsing it seems to hard to do, add a tablespoon or two of water to loosen it up.

  • Step 3

    Rub the Sofrito mix onto the chicken on both sides and let it sit in the fridge for at least an hour before cooking. Remove after an hour and let it come to room temperature for about 20 minutes, while this is taking place, pre-heat your oven to 415 degrees. The chicken will cook in about 1 hour and 10 minutes. However, keep an eye out as it could cook in 1 hour depending on the oven. Be sure to check on the chicken half way through to baste with any oils. Enjoy!