One Skillet Roast Chicken Adobo
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
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Servings
8
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Calories
431 kcal
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Course
Main Course
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Cuisine
Filipino
One Skillet Roast Chicken Adobo
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Roast Chicken Adobo is a flavorful and juicy one-skillet dish basted with a mixture of vinegar, soy sauce, garlic, and black peppercorns. It takes roast chicken to a whole new level!
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Ingredients
- 5-6 pounds chicken pat dry, giblets and neck removed, whole
- ½ cup white vinegar
- ⅔ cup soy sauce use a GF one if you're celiac
- 4 garlic minced, cloves
- ½ teaspoon garlic powder
- 1 teaspoon black peppercorns ground
- 2 tablespoon butter unsalted
- ⅓ cup vegetable oil
- 2 tablespoon honey if on a keto diet, use sugar-free maple syrup
- 3 bay leaf
Instructions
- Preheat oven to 425 F. Remove giblets and neck and pat dry chicken with paper towel. Spray a 12-inch cast iron skillet with cooking spray and place chicken in it. Set aside.
- In a medium saucepan, mix all the other ingredients except bay leaves and let come to a boil over high heat. Reduce heat to medium, stir in butter and let cook for about 4-5 minutes or until thickened.
- If you prefer not reducing the adobo sauce, simply melt butter in the microwave and mix in with the rest of the ingredients. Transfer about ⅓ of the mixture to a bowl and reserve.
- Then, brush chicken all over, including under loose skin and inside the cavity. Place bay leaves inside chicken cavity.
- Bake for 30 minutes. Then, reduce temp to 350 F, brush chicken on top and sides, and bake for 30 minutes more, or until internal temp reaches 165 F.
- Remove from the oven, brush with the reserved sauce, and let rest for 10 minutes before slicing. Enjoy with fresh salad, cooked veggies, or any other side of your choice.
Notes
- Remove chicken from the fridge 30-60 minutes prior roasting
- celiac
- lactose intolerant
- keto/low carb diet
- Slice cooked roast chicken and store in an airtight container in the fridge for up to 3-4 days. Freeze in small portions in ziploc bags for up to 2 months.
- fridge
- Freeze
- Remove chicken from the fridge 30-60 minutes prior roasting. This will ensure more even cooking.
- If you are celiac, use a gluten-free soy sauce.
- If you are lactose intolerant, skip butter.
- If you desire, while roast chicken is resting, crack or grind a few peppercorns and sprinkle on top of the chicken.
- For those on a keto/low carb diet, serve with a side of fresh salad or cooked asparagus.
- Slice cooked roast chicken and store in an airtight container in the fridge for up to 3-4 days. Freeze in small portions in ziploc bags for up to 2 months.
- ★ Did you make this recipe? Please, give it a star rating below!!
Nutrition Information
Show Details
Calories
431kcal
(22%)
Carbohydrates
6g
(2%)
Protein
27g
(54%)
Fat
32g
(49%)
Saturated Fat
15g
(75%)
Cholesterol
109mg
(36%)
Sodium
1176mg
(49%)
Potassium
311mg
(7%)
Sugar
4g
(8%)
Vitamin A
280IU
(6%)
Vitamin C
2.6mg
(3%)
Calcium
24mg
(2%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 6g | 2% |
| Protein | 27g | 54% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 109mg | 36% |
| Sodium | 1176mg | 49% |
| Potassium | 311mg | 7% |
| Sugar | 4g | 8% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 24mg | 2% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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