- 1 Whole Chicken (about 4 pounds)
- 1 Pound Baby Yellow Potatoes
- Freshly Squeezed Juice from 2 Oranges
- Freshly Squeezed Juice from 1 Lime
- 1/2 Cup Olive Oil
- 1/3 Cup White Onion, finely diced
- 7 Garlic Cloves, minced
- 2 Serrano Chile Peppers, minced
- 1/4 Cup Fresh Italian Parsley, chopped
- 1/4 Cup Fresh Cilantro, chopped
- 1 Teaspoon Ground Cumin
- Freshly Ground Black Pepper, to taste
- Salt, to taste
Mojo de Ajo Garnish:
- 1/2 to 1 Stick Unsalted Butter
- 2 Garlic Cloves, minced
- 1/3 Cup Fresh Italian Parsley, chopped
- 1/2 Cup Fresh Cilantro, chopped
- Salt, to taste
Combine the orange juice, lime juice, olive oil, onion, garlic,peppers, parsley, cilantro, cumin, black pepper and salt in a medium bowl.
Coat theinside and out with the , cover and refrigerate overnight.
Remove thefrom the fridge.
If using a slow-cooker, coat the inside with olive oil.
Cut some aluminum foil into small squares and coat with a little olive oil. Prick the babywith a fork and season with salt.
Wrap thetightly with the foil.
Place thein the slow-cooker.
Place the, breast side down, on top of the . This will allow the juices to flow to the bottom of the slow-cooker while the is roasting.
Cover and cook on high about 3 & 1/2 hours. (If roasting in the oven, you obviously don’t need to wrap thein foil, and you can roast them along with the at 375 degrees fahrenheit for about 1 hour & 40 minutes, depending on the oven.)
Thewill be so tender that it will fall apart easily, so carefully transfer it to a plate. Allow to cool a little before removing the skin. Remove the from the slow-cooker and let them cool before removing the foil.
Meanwhile, prepare the mojo de ajo garnish by melting the butter in a small saucepan. Sauté the garlic, parsley, and cilantro until softened. Season with salt to taste.
Pour over the.
Serve thewith the baby and warm tortillas.
Posted by Lindsay