Recipe: Garlic Marinated Roasted Chicken and Mami's Roasted Cuban Chicken (Not Versailles Restaurant)

GARLIC MARINATED ROASTED CHICKEN
Source: Hey Jude
Servings: 4

Note from sourc: This is a Cuban dish that goes really well with rice and beans and fried plantains. This smells wonderful while it's cooking. Don't be alarmed by the amount of garlic, it will be okay. Prep time includes marinating time.

1 (3 lb) chicken, cut in half
10 cloves garlic, minced
1/4 cup lime juice
1 teaspoon ground cumin
1 cup white wine
1 teaspoon salt
1 small onion, cut into chunks
2 shallots
1/2 teaspoon fresh ground black pepper
1/4 cup olive oil

Rub the chicken inside and out with the minced garlic.
Place the remaining ingredients, EXCEPT FOR THE OLIVE OIL, in a food processor or blender; process until the onion and shallots are very finely chopped.

Place the chicken in a glass bowl and pour the marinade over, turning the chicken to make sure the marinade is spread evenly; refrigerate one hour.

Remove the chicken from the marinade (discard the marinade) and preheat your oven to 375 .

In a frying pan, heat olive oil over medium-high heat; when pan is hot, brown chicken on both sides, one half at a time.

Remove and place in a shallow roasting pan, skin side up, and roast 30-35 minutes, or until cooked through; check by piercing meat, if juices run clear the chicken is done.

Place the chicken on a carving board and cut into serving pieces.

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MAMI'S ROASTED CUBAN CHICKEN
Servings: 4

1 whole chicken
1 tsp. oregano
1/2 tsp cumin
1 or more tsp. salt
8 mashed garlic cloves
1 sliced onion
Juice of 1 lemon
Juice of 1 lime
Juice of 1/2 orange
1/4 cup raisins
5 chopped green pimento-stuffed olives
2 TBS green olive oil

Mix all ingredients well in bowl, except for raisins, and pour over and inside cavity of chicken. Marinate overnight in fridge. Next day, place chicken (with every drop of marinade), with added raisins, in pan. Sprinkle top of chicken with a little extra salt. Add a few dabs of butter to bottom of pan and top of chicken. Cook 40 minutes at 350 F. Baste (optional and only if time permits). Finish by cooking at 400 degrees for 6 minutes, until skin is golden and crispy.