Puerto Rican Style Roast Chicken with Potatoes

There is nothing like Puerto Rican food. I made a moist, delicious, roast chicken with potatoes with all the Puerto Rican flavors. It’s easy to make and so tasty you’ll have a hard time putting down your fork.

Author: Alexis Avila, A Day in the Bite

Recipe type: Chicken

Cuisine: Puerto Rican

Prep time: 20 mins

Cook time: 45 mins

Total time: 1 hour 5 mins

Serves: 6

There is nothing like Puerto Rican food. I made a moist, delicious, roast chicken with potatoes with all the Puerto Rican flavors. It's easy to make and so tasty you'll have a hard time putting down your fork.

Ingredients

1.5 pounds skin-on, bone-in chicken breasts
1.5 pounds skin-on, bone-in chicken thighs
1 pound skin-on, bone-in chicken legs
1.25 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
½ cup fresh lime juice
1 TB lime zest
1 TB soy sauce
Half cup of fresh chopped cilantro
½ cup olive oil
6 cloves garlic, minced or crushed
One bag of small red or yellow potatoes, washed, peeled and cut into half or quarters
⅔ cup chicken broth, plus splash to deglaze pan
** Sofrito recipe and instructions
medium Spanish onions, cut into large chunks (about 2 cups)
cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups)
medium cloves garlic, peeled
large bunch cilantro, washed and roughly chopped (about 1½ cups)
ajices dulces
leaves of cilantro
ripe plum tomatoes, cored and cut into chunks (about 1½ cups)
large red bell pepper, cored, seeded, and roughly chopped (about 1½ cups)
Kosher salt (optional)
Sofrito instructions:
Place onions and cubanelle peppers in workbowl of a food processor fitted with a steel blade. Pulse until coarsely chopped.
With the motor running, add the remaining ingredients one at a time through the feed tube and process until smooth. Season to taste with salt. Transfer to container and store in refrigerator for up to three days, or freeze.

Instructions

Step 1 Marinade the chicken for at least an 1 hour, but 4-6hrs is best.
Pat dry chicken pieces and place chicken pieces in large bowl. Season with salt, pepper, and cayenne pepper. Add fresh lime juice ,lime zest, and olive oil, and garlic and soy sauce. And with your fingers rub a half cup of sofrito onto to each chicken piece. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
Step 2 take chicken out of the fridge
Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
Step 3
Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken pieces. Drizzle with ⅔ cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
Step 4
Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. Check the thighs and legs first and take them out if they are done. The breasts take the longest to reach a good temperature. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
Either take the potatoes out of the pan add to the serving platter or
Step 5 optional
Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 1-3 minutes. Transfer potatoes to serving platter with chicken.
Step 6
Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped cilantro