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