Frango brasileiro tipo rotisserie

Ingredientes

• 1x 5lb whole chicken
• 1 bunch of parsley leaves (about 1/2 cup to a cup)
• 2 tablespoons onion powder
• 1 tablespoon garlic powder
• 1.5 tablespoons kosher salt
• 1/2 teaspoon of ground achiote pepper ((optional))
• 1 teaspoon ground paprika
• 2 teaspoons of dry oregano
• 1/2 tablespoon sugar
• 1 tablespoon olive oil
• 1/2 cup water
• 1 lime, juiced
• ground black pepper to taste
• 1 tablespoon butter

Modo de preparo

1. 1

   --- For the Marinade: ---

2. 2

   Add all ingredients, except for the chicken and the butter to a food processor and pulse to combine.

3. 3

   Place the chicken in a dish and discard the bag with giblets from inside, if any, the cavity and remove any excess fat and leftover feathers.

4. 4

   Pour the marinade over the chicken, and using your hands rub it under the skin and inside the cavity.

5. 5

   Put the chicken and all the marinade inside of a ziplock bag, or bowl, and let it marinate in the fridge for 4 hours, preferably overnight.

6. 6

   --- For Roasting: ---

7. 7

   About an hour before you intend to roast the chicken, remove it from the refrigerator, discard the marinade, and pat the chicken dry with a paper towel. Liberally season it with salt and pepper inside the cavity, and under the skin.

8. 8

   Preheat oven 425F.

9. 9

   Place a roasting rack in a baking tray or roasting pan, and place the chicken breast-side up on top of it. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.

10. 10

    Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

11. 11

    Place the roasting pan in the oven with the chicken legs towards the back of the of the oven.

12. 12

    Roast for 30 mins, then rotate the chicken to now have breasts side towards the back of the of the oven, and reduce the temperature to 400F.

13. 13

    Roast another 30 minutes, and rotate the chicken again to have the chicken legs towards the back of the of the oven, and reduce the temperature to 375.

14. 14

    Roast about 15-30 minutes (depending on the size of your bird) until juices run clear when you cut between the leg and thigh, or when the internal temperature reaches 175-180F when inserted in the thigh.

15. 15

    Remove the chicken and let it rest about 20 minutes before carving.