Pecchia Roast Chicken

• 4-5 pound whole chicken or leg/thigh quarters, skin on, washed, and patted dry
• 1 packet sazon
• 1 tsp adobo powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• 1/2 tsp dried marjoram
• freshly ground black pepper to taste
• 3 tbsp olive oil

1. 1. Preheat oven to 350 deg F.
2. 2. Combine all ingredients except chicken in a small bowl.
3. 3. Rub spice mixture over the outside and inside of the chicken. Rub some under the skin on the breast.
4. 4. Place chicken on a rack in a pan with the breast side down and wings tucked. Roast in the oven for an hour.
5. 5. Flip the chicken over. Insert a meat thermometer in the thigh. Roast for about another hour or until the internal temperature reaches 175 deg F.
6. 6. Remove the chicken from the oven. Place a piece of foil over the pan and lay a dish towel over it. Allow it to rest for at least 15 minutes before slicing it.

chicken, sazon, onion, garlic, paprika, sage, thyme, marjoram, freshly ground black pepper, olive oil

Taken from www.epicurious.com/recipes/member/views/pecchia-roast-chicken-50145249 (may not work)