We love experimenting with our mole jar and what it can achieve with traditional dishes. This roast chicken is the perfect example. Our mole paste flavor serves as a chile base to add depth and a hint of smokiness to the chicken.
MOLE RUB ROAST CHICKEN:
- 4-6lb whole chicken
- 2 tbsp @laguelaguetza mole negro paste
- 2 tsp + 2 tsp garlic granules
- 2 tsp +2 tsp salt
- 1 tbsp brown sugar
- 2 tsp red wine vinegar
- 2 tbsp grape seed oil
- Fresh ground pepper
In a bowl, mix the mole paste, 2 tsp of garlic granules, 2 tsp of salt, brown sugar, vinegar, and grape seed oil. Mix all together with a rubber spatula until fully dissolved.
Wash the chicken throughly and pat dry. Rub the chicken with the rest of the garlic granules, salt and pepper. Spread the mole mixture evenly throughout the chicken. Allow the chicken to rest for at least an hour in your fridge. Preheat the oven to 425.
Bring your chicken out of the fridge and bring it to room temperature. Place chicken on its side over chopped veggies on a baking sheet. Roast evenly, turning it on each side for 20 minutes and breast up for another 20 minutes. Total roasting time should be about 60 minutes or until internal temperature reaches 165.
We like to roast on a baking sheet over chopped veggies. We used sweet peppers, potatoes and carrots. Toss them with grape seed oil, salt pepper and finished them off with some fresh chopped parsley.
Transfer to the serving plate of choice and listo... you got yourself lunch and dinner for 4!