Roasted Chicken (Puerto Rican Pollochon)

One of Puerto Rico’s best kept secrets, pollochon. The colloquial term comes from the words chicken (pollo) and pig, which in Spanish is lechón. Pollochon is simply a chicken seasoned like a roast pig, a staple in Puerto Rican fare.

1 (3-4 lb) whole chicken, giblets removed (1.3-1.8 kg)
4 cloves garlic, chopped
4 tsp. sea salt
1 tsp. dried oregano
4 tsp. extra-virgin olive oil
4 tsp. black pepper, freshly ground
1 tsp. cumin

Preheat the oven to 450°F (230°C/210°C fan, Gas Mark 8).

Clean and rinse chicken using white vinegar (it helps with gamey-ness), pat dry with paper towels.

Combine all the ingredients in a mixing bowl.

Using a paring knife, cut small slits on the chicken to allow for better seasoning.

With your hands, rub the seasoning on the chicken making sure to get under the skin.

Using kitchen twine, tie up the legs for a more uniform roast.

Place chicken in a 10" well-seasoned cast iron skillet and place in the oven.

Lower the oven temperature to 375°F (190°C/170°C fan, Gas Mark 5) and bake for 20 minutes per lb or until the thickest part of the thigh reaches 160-165°F on a cooking thermometer.

For crispy skin after roasting, set the broiler on high and broil for 2-5 minutes depending on your oven and preference.

Remove from the oven and set aside for 10 minutes before carving.

Makes 4-6 servings.