Ingredients
1 cubanela, cubanelle pepper (or green bell pepper)
1 medium red onion, chopped
1⁄4 cup minced parsley, plus extra sprigs for garnish
6 garlic cloves
1⁄4 cup capers
1⁄2 tbsp oregano
2 tbsp salt
parsley, 1 small bunch
3 tbsp soy sauce
lime juice, or half of a bitter orange juice
1 whole chicken, 4 lb (1.8 kg), thawed overnight in the fridge if previously frozen
Preparation
In a food processor or blender, combine onion, garlic, capers, salt, parsley, soy sauce, and lime juice. Blend until it turns into a paste.
Place the chicken in a large bowl. Pour the seasoning, and rub the chicken. Make sure the cavity and breast is well coated.
Cover the bowl with aluminum foil and let it rest in the fridge for 12 hours. Remove from the fridge and let it rest on the counter for about an hour to reach room temperature.
Heat the oven at 350 degrees F.
Transfer the chicken to a roasting pan with wire tray. Loosely cover the chicken with the aluminum foil. Place it inisde the oven and cook for for 1¾ hours.
Remove the foil, and cook the chicken again for 15 to 20 minutes at max temperature, or until the skin is golden brown and the internal temperature inside the thigh is 165 degrees F.
Remove from the oven, garnish with parsley, and serve.
