Adobo Spatchcocked Chicken

4 servings

This chicken sings when you include the MSG and let it rest overnight. Getting the marinade under the skin - a step missing from a lot of otherwise great recipes - helps to ensure the chicken is well seasoned. It takes a bit more work, but it is worth it. You can roast it plain, or you can add onion and citrus juice to drive home the Puerto Rican flavors. Carve the chicken and serve it with white rice. If you prefer not tackle spatchcocking, ask your butcher to do it for you. And, if you prefer to omit MSG, you may want to add an additional tablespoon of kosher salt. (Or, you could add more, up to 1 teaspoon.)

A Make Ahead: The chicken can be spatchcocked and seasoned up to 24 hours before roasting.

A Storage Notes: Leftover chicken can be refrigerated for up to 3 days.

One (3 1⁄2- to 4-pound) whole

chicken

3 tablespoons olive oil 2 teaspoons kosher salt, or more as needed (see headnote)

1 1⁄2 teaspoons garlic powder 1 1⁄2 teaspoons onion powder 1 teaspoon ground cumin 1 teaspoon dried oregano

1⁄2 teaspoon ground coriander 1⁄2 teaspoon finely ground

black pepper

⁄2 teaspoon MSG, to taste

1

(optional, see headnote) 1 large yellow onion (about 10 ounces), halved and thinly sliced

1⁄2 cup no-salt chicken stock,

white wine or water Juice of 1 orange

Juice of 1 lime Cooked white rice, for

serving (optional) Lime wedges, for serving

(optional)

A Place the chicken, breast side down, onto a cutting board. Using poultry shears and starting at the neck, make a lengthwise cut down one side of the backbone to the tail. Make a lengthwise cut down the other side of the backbone. Discard the backbone, or save it to make chicken stock. Trim and discard the fat just inside the body and neck cavities, or reserve for another use. Turn the chicken over and place it cut side down and, pressing firmly with your hands on the skin side, flatten the chicken. Pat the chicken dry, inside and out, with paper towels.

A To make the adobo, in a small bowl, combine the olive oil, salt, garlic powder, onion powder, cumin, oregano, coriander, pepper and MSG, if using.

Carefully slide your index finger under the skin of the chicken, loosening it from the flesh without tearing it. Using your hands, spread the adobo mixture under the skin and then all over chicken. Place the chicken on a platter and refrigerate, uncovered, for at least 2 hours and preferably overnight. A About 1 hour before you plan to roast the chicken, remove it from the refrigerator. (Bringing the meat to room temperature before roasting ensures more even cooking.)

A When ready to roast, position a rack in the middle of the oven and preheat to 425 degrees.

A In a 12-inch cast-iron skillet, or other oven-safe pan, add the sliced onion, spreading it on the bottom. Place the chicken, breast side up, on top of the onions with the legs facing the rear of the oven. Roast for 30 minutes.

A In a small bowl, combine the chicken stock, wine or water with the orange and lime juices. A Remove the chicken from the oven and pour the liquid into the skillet, avoiding direct contact with the chicken. Roast for an additional 15 to 20 minutes, or until the thickest part of the breast registers 155 degrees on an instant-read thermometer.

Transfer the chicken to a carving board and let rest for 5 minutes. Test the temperature again — it should read 165 degrees. Carve the chicken and plate, spooning pan juices on top. Serve with the rice and lime wedges on the side.