Spicy Cuban Roasted Chicken

Ingredients:

• 1 whole chicken (about 3-4 pounds)

• 4 cloves of garlic, minced

• 2 tablespoons of olive oil

• 2 tablespoons of orange juice

• 1 tablespoon of lime juice

• 1 tablespoon of paprika

• 1 teaspoon of cumin

• 1 teaspoon of dried oregano

• 1 teaspoon of chili powder

• 1 teaspoon of salt

• 1/2 teaspoon of black pepper

• 1/2 teaspoon of cayenne pepper (adjust according to your spice preference)

• 1 onion, thinly sliced

• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a small bowl, combine the minced garlic, olive oil, orange juice, lime juice, paprika, cumin, dried oregano, chili powder, salt, black pepper, and cayenne pepper. Mix well to form a paste.

3. Rinse the chicken inside and out with cold water, then pat it dry with paper towels. Place the chicken in a roasting pan or a baking dish.

4. Rub the spice paste all over the chicken, making sure to coat it evenly. If you have time, you can let the chicken marinate in the refrigerator for a few hours or overnight to allow the flavors to penetrate.

5. Stuff the cavity of the chicken with the sliced onions.

6. Place the chicken in the preheated oven and roast for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) when measured with a meat thermometer inserted into the thickest part of the thigh without touching the bone.

7. While the chicken is roasting, baste it with the pan juices every 20 minutes to keep it moist and flavorful.

8. Once the chicken is cooked through, remove it from the oven and let it rest for about 10 minutes before carving.

9. Garnish the roasted chicken with fresh cilantro or parsley for added freshness and presentation.

10. Serve the spicy Cuban-style roasted chicken with rice, beans, or your favorite side dishes. Enjoy!

Note: Adjust the spice level according to your preference by increasing or decreasing the amount of cayenne pepper or using milder chili powder.