Mole My Way Chicken
Give roast chicken an instant flavor boost with Mole My Way Seasoning, created by award-winning chef and cookbook author Aarón Sánchez. His spicy Mexican blend combines chile peppers with cumin, fennel, oregano, cinnamon and cloves. Just rub the bird with olive oil and chopped garlic, then sprinkle with the seasoning and roast. Serve the meat on its own or piled on warm corn tortillas. This recipe also works well for other poultry, such as Cornish game hens; swap in two hens, each weighing about 1 3/4 lb. (875 g), and roast them for 35 to 40 minutes.
Ingredients:
- 1 whole chicken, about 4 lb. (2 kg)
- Extra-virgin olive oil or melted unsalted butter
- Kosher salt and freshly ground pepper
- 4 garlic cloves, very finely chopped
- Aarón Sánchez Mole My Way Seasoning as needed
- Warm corn tortillas for serving
- 6 green onions, thinly sliced
Directions:
Preheat an oven to 375°F (190°C).
Pat the chicken dry with paper towels and rub generously all over with olive oil. Season lightly with salt and pepper. Rub some of the garlic over the outside of the chicken and massage the rest under the skin on the breast. Rub the chicken with more olive oil and sprinkle generously with the Mole My Way seasoning.
Place the chicken on a wire rack set over a rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 165°F (74°C), 45 minutes to 1 hour. Transfer the chicken to a cutting board and let rest for 10 minutes.
Carve the chicken and pull the meat off the bones, leaving the skin on. Transfer the meat to a platter along with warm tortillas. Place some meat on the tortillas, sprinkle with the green onions and serve immediately. Serves 4.
Aarón Sánchez and the Williams Sonoma Test Kitchen
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