Chicken,  Dinner

Goya Spatchcock Chicken

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

  • Goya Adobo

  • 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!

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