Get ready to elevate your dinner game!
Today, we’re bringing you Camila’s Roasted Chicken, a family recipe passed down from her mother, Fatima. This delicious dish features a clever hack: puncturing the chicken skin to allow the flavorful juices and seasonings to penetrate the meat, resulting in a beautifully juicy and aromatic roast.
Growing up in Brazil, Camila learned to use limes in place of yellow lemons, giving the chicken a subtly zesty twist that enhances its natural flavors.
To take it a step further, Camila’s unique touch includes creating a fragrant garlic paste using a mortar and pestle, which infuses the dish with an irresistible depth of flavor. Perfect for a cozy family dinner or a gathering with friends, this roasted chicken is sure to impress!
Camila’s Roasted Chicken
Ingredients
- 1 whole chicken, rinsed and patted dry
- 1 lime, juiced
- 1 tbsp olive oil
- Dash of poultry seasoning
- Dash of paprika
- 3 garlic cloves, peeled and roughly chopped
- ½ tsp sea or Kosher salt (need a granular salt, not table salt)
Instructions
- Preheat oven to 350 degrees F.
- Please prepare chicken in ovenproof skillet.
- Puncture the skin of the chicken and using the knife, insert under the skin and gently separate the skin from the breast meat.
- Squeeze the lime over the chicken and then drizzle the olive oil on top.
- Lightly season with poultry seasoning and paprika.
- In a mortar and pestle, combine the chopped garlic and course salt to get a paste. If you do not have a mortar and pestle, you can finely and carefully chop the garlic and course salt together on a cutting board until you get a paste consistency.
- Spread the garlic mixture on top of the chicken and bake until the internal temperate of the thigh meat reaches 165 degrees F.
- Remove chicken, cover, and let rest for 10 minutes before carving.
- Aproveitar (Enjoy)
Check out more of Camila’s family favorites HERE!
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
All photos by Lorianne DeVita