Roast Chicken

Provincial Roast/Baked Chicken, Cuban Style
by Ken and Len
(feeds 2 big eaters)


2 Tbsp. extra virgin olive oil
1 Tbsp. chopped garlic
1 Tbsp. course ground black pepper
1 lemon - zest and juice from
1 Tbsp. fresh thyme
1/2 tsp. fresh rosemary
1 tsp. fresh oregano
1Tbsp. of Chili paste
1Tbsp. of Green Olive Tapenade
1 tsp. kosher salt
1 cup of white wine
1 cup of MOJO marinade
1 whole roasting chicken (3-4 lbs) - rinsed

-Mince the lemon zest and combine with lemon juice in medium bowl.
-Mince herbs, if using fresh, and add herbs and remaining ingredients, except chicken, to lemon mixture.
-Slightly pull the skin from the sections of the chicken and place a bit of the prepared seasoning between the meat and the skin. (Chicken to have marinaded in the MOJO and white wine for at least one hour in roasting pan)
-Pour the remaining seasoning over the entire chicken, making sure that the entire chicken is coated well.
-Place a chicken in oven and bake in a 350 degree oven for 70 minutes or until skin becomes browned. (You may have to cover chicken lightly with aluminum foil so it doesn't over-brown)
-Remove Chicken from pan, collect all of the juices and seasonings into a pan and reduce volume by two thirds until you get a nice sauce. Spoon over the chicken and serve.

Serve with white rice and black beans, and a Boston lettuce salad.