This is very popular Cuban variation of Cuban Chicken.
Serving Size: 4
2- 4 lb. Roasting chickens
Freshly ground salt and pepper
1 bunch of fresh thyme
2 large heads of garlic, cut in half, cross-wise
2 lemons – cut in half
4 Tbsp. Melted butter
2 large red onions, sliced
Preheat the oven to 425 degrees F.
Remove the giblets and such from the cavity and rinse the chicken inside and out.
Pat the outside completely dry.
Liberally salt and pepper the inside of the chicken.
Liberally sprinkle the ground cumin and ground thyme also inside the chicken.
Stuff the cavity with a bunch of the fresh thyme, all of the cross-wise sliced head of garlic, and both halves of the lemon.
Brush the outside of the chicken with the melted butter and sprinkle again with salt, pepper, thyme and cumin.
You can tie the legs together at this point if you prefer, with kitchen string.
Place chicken on a foil-lined pan that’s been scattered with the onion slices.
Roast the chicken for about 60-90 mins. The juices should run clear when it’s done.
Remove to a warmed serving dish and cover with foil.
I like to serve Pollo Asado with smashed red roasted potatoes.