Baked Chicken with Vegetables

Baked Chicken with Vegetables
Serves 6

Ingredients
1 whole 5-6 lbs Chicken
1 Tbsp. Garlic Powder
1 tsp. Black Pepper
1Tbsp. Goya Adobo Seasoning
1 package Goya Sazon with Achote
2 potatoes, peeled and quartered
2 carrots, peeled and sliced 1 inch
1 medium Onion, peeled and cut into quarters
1 green Pepper
1 bay Leaf
1 Knorr Powdered Chicken Bullion Cube
Olive Oil

Procedure:

1. Preheat oven to 35O degrees Fahrenheit. Get all your ingredients ready. Peel and cut all your vegetables.

2. Using a sharp knife slice your chicken down its spine and butterfly it.



3. Turn your chicken around, add about 1 tablespoon of olive oil and grease up your chicken's skin

.4. Season your chicken with adobo,garlic powder, black pepper and sazon. Do not rub into chicken. Your chicken should look like this. Place chicken breast side up in a large oval rotisserie pan with lid.

5. Add your cut vegetables around the chicken, break up the powdered chicken bullion cube and sprinkle over vegetables. Add 1 bay leaf.

6. Cover and bake for 2 hours.

7. After an hour and half passes, uncover your chicken and continue baking for 3O minutes more, this is to get crispy skin. During this time you can removed the vegetables that are done and set them aside to serve later.

8. To know if your chicken is done, pierce it with a knife in the meatiest area, usually the thigh, when the juices run clear your chicken is done. Remove from oven and let stand for 5 minutes before cutting into the chicken, this is so the juices return to the meat and you get a juicer chicken instead of a dry one. Serve warm accompanied by your favorite side dishes and Enjoy!