Salt Marinade for Baked Chicken

Puerto Rican Roast Chicken
I found this recipe on a website called Great Food 360.

I was hunting for something to go with some Pique hot sauce. This was perfect.

Measure the ingredients below per pound of chicken:

1 tsp. sea salt (I used Kosher salt)
1/8 tsp. black pepper
1/2 tsp. dried oregano
1 garlic clove
1 tsp. olive oil
1 bay leaf

Stir together the salt, pepper & oregano and a sprinkle (~ 1/4 tsp) of adobo seasoning (optional). Add the garlic and oil to make a paste.

Spread the paste under the skin over the entire chicken. If there is any paste left, spread it over the skin.

Add the bay leaves to the cavity of the chicken.

Refrigerate, uncovered, at least 4 hours.

Place the chicken, breast side down, on a broiler pan. Roast on convection at 350F for 35 minutes. Flip the bird breast side up and continue roasting until a meat thermometer in the thigh registers 185F, approximately 35-45 minutes longer.

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