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Lemon Butterflied Adobo Chicken
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Lemon Butterflied Adobo Chicken

Preheat oven to 350°F

Ingredients

1 PERDUE® OVEN STUFFER® Whole Chicken
3 tbsp Extra Virgin Olive Oil, divided
2 tbsp Minced Garlic, (or 4 cloves, minced)
1 tbsp Adobo All-Purpose Seasoning with Pepper
1 tbsp smoked paprika
1 lemon, juiced
1 box Yellow Rice Mix, for serving.
Step One

Lemon Butterflied Adobo Chicken

Time make it in:

WITH PERDUE® OVEN STUFFER® Whole Chicken

Serves 6-8 | Prep Time: | Cook Time:

Nutritional Information
Serving Per Recipe: 6-8
Amount Per Serving
Calories 390
% Daily Value*
Total Fat 22g 34%
Saturated Fat 6g 30%
Cholesterol 95mg 32%
Sodium 980mg 41%
Total Carbs 24g 8%
Dietary Fiber 1g 3%
Sugars 0g
Protein 21g
Vitamin A 20%
Vitamin C 15%
Calcium 2%
Iron 15%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 390
  • Protein 21g
  • Sodium 980mg
  • Sat.Fat 6g
  • Sugar 0g

Lemon Butterflied Adobo Chicken

Preheat oven to 350°F

ingredients

Ingredients

1 PERDUE® OVEN STUFFER® Whole Chicken
3 tbsp Extra Virgin Olive Oil, divided
2 tbsp Minced Garlic, (or 4 cloves, minced)
1 tbsp Adobo All-Purpose Seasoning with Pepper
1 tbsp smoked paprika
1 lemon, juiced
1 box Yellow Rice Mix, for serving.
ingredients

Step one: 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. See the video on how to butterfly: https://www.perdue.com/how-to/butterflying/

How to: Butterflying
ingredients

Step two: Roast

In a small bowl, combine 2 tablespoons of olive oil, minced garlic, Adobo seasoning, smoked paprika, and lemon juice. Rub the 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 degrees 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 degrees F. Remove chicken from the oven and let rest for 10 to 15 minutes before carving. See the video on how to carve: https://www.perdue.com/how-to/carving/

How to: Roasting
ingredients

Step three: 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.

ingredients

Step four: 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.

TA DA!

Lemon Butterflied Adobo Chicken

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