Cook chicken breast side down at 425 degrees for half an hour. Turn over so breast side is up, adjust temperature down to 325 degrees and cook for another hour until skin is crisp and golden.
After the chicken is done, allow it to rest at room temperature for at least 15 minutes. Otherwise, the juices will all run out.I served this with frijoles negros (Cuban black beans), bananas frita (fried bananas), and pastel de tres leches (cake of 3 milks). Enjoy! My other baked and roast chicken recipes you might like: Baked Chicken with 40 Cloves of Garlic, Lemon, and Rosemary Baked Chicken with Citrus Marinade Baked Chicken with Salt, Pepper, and Lemon Fessenjan (Persian Walnut Pomegranate Cornish Game Hen) Ga Ro Ti (Vietnamese Roasted Chicken) Ga Ro Ti Xa (Vietnamese Roasted Lemongrass Chicken) Peruvian Roast Chicken