If you haven’t noticed by now, I am kinda obsessed with Goya. I feel it really adds a great flavor to a dish. I used it in Arroz Con Pollo, Empanadas, Tofu (just to name a few recipes), so I had to make a recipe where Goya was really the only seasoning.
This chicken while it seems a little complicated is quite easy and turns out perfectly juicy every time. The potatoes just soak up all the drippings making them may be better than the chicken. I really enjoy this dish and make it almost weekly! Give it a shot and let me know what you think!
1 Whole Chicken
2 Packets of Sazon Goya con Culantro Y Achiote
15 Golden Potatoes (should be a little bigger than golf balls)
- In a large pot bring water to a boil.
- Once water is at a boil, add in the golden potatoes. Cook for 25 minutes.
- In a large baking dish, lightly oil the dish. Now add the potatoes and smash them flat, so they cover the bottom of the pan.
- Spatchcock your chicken. I have linked a video below that I used to learn the technique.
- Season both sides of the chicken with both goya products, season generously.
- Transfer your chicken to sit on top of the potatoes.
- Bake the bird at 425 for 45 minutes. Then let rest for 10 minutes and enjoy!