1 (5 to 6 pound) roasting chicken
Salt and ground black pepper to taste
Cuban Mojo Marinade
Zest of 1 orange
Zest of 1 lime
1/2 cup orange juice, freshly squeezed
1/4 cup lime juice, freshly squeezed
4 tablespoons butter, melted OR 1/4 cup olive oil
8 cloves garlic, chopped finely
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped cilantro (lightly packed)
Orange and lime slices for garnish (optional)
Remove the chicken giblets. They can be discarded or saved for other preparations like stocks or gravies. Rinse the chicken inside and out and remove any excess fat. Pat dry with paper towels and season lightly with salt and pepper (the marinade has salt and pepper as well but a whole chicken needs quite a bit of seasoning).
In a small bowl, mix all the Cuban Mojo marinade ingredients. Place the chicken in a large bowl and pour the marinade over the chicken. Cover with plastic wrap and marinate for 4 hours or overnight.
Preheat the oven to 425 degrees Fahrenheit. Arrange a rack in the lower third part of the oven.
Remove the chicken from the marinade and place in a large roasting pan. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Bake the chicken for 1 hour. If the breast is getting too golden, tent a piece of aluminum foil over the breast. Bake for an additional 15 minutes or until the internal temperature reaches 165 degrees in the thickest part of the thigh.
Remove from the oven and tent with aluminum foil. Let the chicken rest for 10 minutes before carving.