Cuban Roast Chicken

Instructions

1. Prepare the marinade
   In a large bowl, combine the minced garlic, orange juice, lime juice, olive oil, oregano, cumin, salt, and black pepper. Whisk until well blended to create the traditional Cuban mojo marinade.
2. Marinate the chicken
   Place the chicken in a large resealable plastic bag or deep dish. Pour the marinade over the chicken, making sure it covers all surfaces. If using a bag, seal it and turn several times to coat. If using a dish, cover with plastic wrap. Refrigerate for at least 4 hours, preferably overnight, turning occasionally.
3. Prepare for roasting
   Preheat the oven to 375°F (190°C). Remove the chicken from the marinade, reserving the liquid. Pat the chicken dry with paper towels. Place the quartered onions, oranges, and limes inside the chicken cavity.
4. Roast the chicken
   Place the chicken breast-side up on a rack in a roasting pan. Pour 1/2 cup of the reserved marinade over the chicken. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when tested with a meat thermometer inserted into the thickest part of the thigh without touching bone.
5. Create the sauce
   While the chicken roasts, pour the remaining marinade into a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes to create a sauce. Keep warm until serving.
6. Rest and serve
   Remove the chicken from the oven and tent loosely with aluminum foil. Let rest for 15 minutes before carving. Remove the citrus and onions from the cavity. Carve the chicken and serve with the warm sauce drizzled over the top.