Alita Oliva’s Roast Chicken is one of those recipes that walks you through every step, so you can confidently make one of the ultimate comfort meals at home.

A perfectly roasted chicken is simple, flavorful, and the kind of dish that always feels just right. This recipe is crisp on the outside, tender on the inside and finger licking good. The definition of a classic.

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Yes, You Can Roast a Chicken

We know roasting a whole chicken can feel intimidating, especially if you’re new to cooking. It’s one of those dishes people tend to avoid, the same way they do with a Thanksgiving turkey. But it doesn’t have to be complicated.

This recipe is packed with flavor and designed to make the process approachable. With a few simple steps and the right timing, you’ll end up with a roast chicken that’s both beautiful and delicious.

What we need from you is just to try. You will be a Chicken Master, in no time.

This Roast Chicken Recipe gets its flavor from a punchy marinade. While not traditionally Cuban, it is the perfect example of how so many of our families came to America, and began to try new flavors and use what they had access to.

My Alita Oliva’s roasted chicken was a staple in her kitchen. She served it religiously with white rice and papas fritas. I remember picking at the chicken as she carved it and dragging it through the garlicky and savory “salsita” at the bottom of the pan and sandwiching it with the freshly fried papitas. It was the perfect bite.  

I love this recipe because it shows how fascinated my grandmother was with new products when she got to this country. And how unafraid she was to use them. Dale’s steak seasoning or soy sauce serve as the base for the marinade. It gives the chicken a very distinct umami flavor and helps give the skin a beautiful color. 

Ani

This Roast Chicken Recipe is roasted on a bed of sliced onions that become dark and sweet in the oven. However if you are looking to add some other things, you can also add potatoes, carrots, or other vegetables to the bottom of the pan while roasting. 

Our Tips for Making the Perfect Roast Chicken

• If you have the time, you can prep the chicken by marinating overnight to absorb the seasonings. You also can just buy your chicken right now, pour the marinade over it and roast it right away. It’s up to you. The marinade is so flavorful and has all the right acidic notes to help penetrate the chicken quickly. 
• Before marinating, you must clean the chicken. Do not skip this step, it helps rid the chicken of any residue from it’s juices. You also must pat dry it completely. Making sure the skin is dry will help make sure the skin gets crispy.
• You do not need to douse the chicken in olive oil or butter to get the perfect brown skin. The oil we use in the marinade is enough to keep the bird moist and crisp the skin just how you like it. 
• How to Know if it’s Done! How to Know When Your Roast Chicken is Done
  • Cooking time is important, but the best way to know your chicken is ready is by checking for a few key signs.
  • Internal temperature:
    The thickest part of the thigh should read 165°F using a meat thermometer.
  • Juices run clear:
    When you pierce the thigh, the juices should run clear — not pink.
  • Golden, crispy skin:
    The skin should be deeply golden and slightly crisp.
  • Legs move easily:
    When you gently pull on the leg, it should move freely and feel loose at the joint.
    • We love THIS Meat Thermometer and it’s Wirecutter’s Top Pick!
• YOU MUST LET IT REST! The chicken must rest for at least 20 minutes before you begin to slice it. Trust us, this makes a world of difference. Just gently cover it with foil, and let it take a little nap.
• If roasting a whole chicken still feels too intimidating, you can roast chicken pieces instead. You can use the same recipe for two bone-in breasts, two thighs and two drumsticks. Once you drop the oven to 350 degrees just roast the chicken pieces for 30 more minutes. It’s the same great flavor in a little less time. 

How to Carve a Roast Chicken

Once your chicken has rested, carving is simple when you take it step by step.

1. Remove the legs
   Gently pull one leg away from the body and slice through the skin. Bend it back until the joint pops, then cut through to remove the leg. Repeat on the other side.
2. Separate the drumstick and thigh
   Place the leg on a cutting board and cut through the joint to separate the drumstick from the thigh.
3. Remove the breasts
   Slice down along one side of the breastbone, then follow the curve of the rib cage to remove the breast in one piece. Repeat on the other side.
4. Slice the breast meat
   Cut the breast into even slices, keeping the skin on for the best flavor.
5. Don’t forget the extras
   Flip the chicken over and remove any remaining meat from the back — it’s some of the most flavorful.

Big Tip: Use a sharp knife and take your time — once you do it once, it becomes second nature.

Almost any side works with roast chicken but we love it with The Perfect White Rice and Classic Black Beans but it could also be perfect with a Chopped Salad, or do as our Abuelas would do and serve with Freshly Fried Papitas. 

Let’s Cook!

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