1. Brine the chicken by soaking the chicken (giblets removed) in salt water for 12 hours in the refrigerator . Remove from salt water and rinse. 2. Peel and mash the garlic, and mix it with the vinegar and the vegetable oil. Stir in the chile powder, cumin, paprika, garlic salt, and soy sauce. 3. Place the chicken in a ziplock bag, and pour in the marinde. Seal the back and toss to coat the chicken with the marinade. 4. Marinate chicken, refrigerated, for 12-24 hours. 5. Preheat oven to 375 degrees. Peel the potatoes and cut into small wedges. 6. Place the potatoes in a roasting pan. Place the chicken, breast side up, on top of a rack over the potatoes. 7. Roast chicken uncovered for 30-45 minutes. If the skin is getting too brown, cover loosely with foil. Flip and stir the potatoes with a spatula. Continue to roast until chicken has an internal temperature of about 165 degrees, about 1 hour and a half total oven time, depending on the size of the chicken. (Read more here about how to roast chicken). 8. Remove chicken from oven and let cool for 10-15 minutes before carving. ---------------------------------------------------------------------------
Nutrition
Ingredients
