Step 1

Butterfly

To butterfly the chicken, place it breast-side down on a cutting board. Use kitchen shears to cut straight up both sides of the backbone from the cavity to the neck. Remove the backbone and save for chicken stock. Open the chicken like a book and flip it over so it’s breast-side up. Press down firmly on the center of the breast until you hear a pop. Place chicken, breast-side up, on a foil lined baking sheet sprayed with cooking spray.

HOW TO Butterflying

Step 2

Roast

In a small bowl, combine 2 tablespoons of olive oil, minced garlic, GOYA® Adobo seasoning, smoked paprika, and lemon juice. Rub the GOYA® Adobo lemon mixture all over the chicken, getting under the skin as well. A ball-baster works well for getting under the skin. Roast the chicken, breast side up, in a preheated 350°F oven for 1 ¾ to 2½ hours until the chicken juices run clear, the legs move easily when wiggled and a meat thermometer inserted into the thickest part of thigh registers 170°F. Remove chicken from the oven and let rest for 10 to 15 minutes before carving.

HOW TO Roasting

Step 3

Simmer

In medium saucepan over medium-high heat, bring 2 cups of water to boil. Add contents of rice packet and remaining 1 tablespoon olive oil. Bring to a boil for 60 seconds, cover tightly, and then reduce heat to low. Simmer until water is absorbed and rice is tender, about 25 minutes. Remove the lid and fluff with a fork.

Step 4

Serve

Carve the chicken into 6 to 8 servings and transfer to a serving platter. Serve Adobo Lemon Butterflied Roast Chicken with the Yellow Rice on the side.