Had leftover sofrito from the serious eats recipe, so instead of rubbing herbs as suggested in the recipe, I mixed the sofrito with some kewpie mayo and rubbed over and under the skin, then roasted for 45 mins at 450 as suggested. It came out tasting like Peruvian chicken!!!
by DarkNFullOTerrors
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[Puerto Rican Sofrito](https://www.seriouseats.com/sofrito-puerto-rican-how-to-make-recipe)
[Spatchcocked Roast Chicken](https://www.seriouseats.com/butterflied-roasted-chicken-with-quick-jus-recipe)