Roast Chicken with Garlic Rub

  • One 5-pound chicken, washed and patted dry inside and out
  • Wet Adobo

Preheat the oven to 500 ° F.
Loosen the skin covering the chicken breast by working your fingers gently in between the meat and the skin that covers the breasts. Do the same to as much of the legs and thighs as you can without breaking the skin. Flip the chicken over and repeat on the chicken’s back. Using a teaspoon, rub the adobo under the skin all over the chicken, and inside the chicken cavity.
Truss the chicken with kitchen twine (see box opposite) and set on a rack in a roasting pan. Roast 30 minutes. Lower the heat to 400° F, and continue to roast until the juices from the thickest part of the thigh near the bone run clear, about 45 minutes. Alternately, roast until an instant reading thermometer registers 165° F when inserted into the joint where the thigh meets the backbone. Let rest 10 minutes before serving.

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