• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Easy and Delish logo

  • About
    • Meet Denise!
    • COOKBOOK
    • Contact
    • Press
  • All Recipes
  • BRAZILIAN FOOD
  • Conversions
    • How Many Sticks of Butter in a Cup?
    • How Many Teaspoons in a Tablespoon?
    • Temperature Conversion (Chart & Calculator)
    • US Cups to Ounces to Grams for Common Ingredients (Charts)
    • Volume Conversions (Table for Dry & Liquid Ingredients)
    • Baking Substitutions (with Charts & Tables)
  • Shop
  • Videos
  • Português
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Página Inicial
  • About
  • Sobre Mim
  • All Recipes
  • Todas as Receitas
  • Shop
  • Conversions
  • Vídeos
  • Português
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home > Easy And Delish

    Published: Apr 9, 2019 · Modified: Oct 8, 2019 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 16 Comments

    Juicy One Skillet Roast Chicken Adobo

    Gluten FreeDairy FreeKeto

    Jump to Recipe ↓

    Roast Chicken Adobo is a flavorful and  juicy one-skillet dish basted with a mixture of vinegar, soy sauce, garlic, and black peppercorns. Your new NON-BORING roast chicken!

    a skillet with roast chicken adobo

    Roast chicken is a classic, but this one comes with a zing: adobo!!! 

    In fact, chicken adobo is the unofficial national dish of the Philippines. It comes from the Spanish verb "adobar" which means marinade.

    It features chicken marinaded in vinegar, soy sauce, garlic, and black peppercorn. Yummy, right?!

    Well, our Roast Chicken Adobo is not marinated but rather basted with an adobo sauce. 

    This is a whole bird -- hence the reason why we baste the chicken instead of marinading. But it doesn't lack a bit in flavor! 

    It's gluten-free, low carb, and keto friendly. Moreover, it's a delish dish, quite easy to prepare... in one single pan.

    I'm tellin ya, it's dinner made easy! Ready for some TASTY roast chicken?

    HOW TO MAKE ONE SKILLET ROAST CHICKEN ADOBO

    First, preheat oven to 425 F. Remove giblets and neck and pat dry chicken with paper towel.

    Then, spray a 12-inch cast iron skillet with cooking spray and place chicken in it; set aside.

    Second, mix all the other ingredients except the bay leaves in a small saucepan and let come to a boil over high heat.

    Reduce heat to medium, stir in butter and let cook for about 4-5 minutes or until thickened.

    You can skip the sauce reduction if you prefer. To do this, melt butter in the microwave and stir in with the other ingredients.

    Third, transfer about ⅓ of the mixture to a bowl and reserve.

    Then, brush adobo chicken all over with the remaining sauce, including under loose skin and inside the cavity.

    basted raw whole chicken

    Next, place bay leaves inside chicken cavity, tie legs together with a piece of twine, and place wings under breasts. Bake for 30 minutes.

    Then, reduce temp to 350 F, brush chicken on top and sides, and bake for 30 minutes more or until internal temp reaches 165 F.

    Last, remove from the oven, brush with the reserved sauce, and let rest for 10 minutes before slicing.

    Then enjoy with fresh salad, cooked veggies, rice, or any other side of your choice.

    CHEF'S NOTES FOR ROAST CHICKEN ADOBO

    • Tip:  remove chicken from the fridge 30-60 minutes prior roasting -- for more even cooking.
    • If you are celiac, use a gluten-free soy sauce. Moreover, skip butter if you are lactose intolerant.
    • If you'd desire, while roast chicken is resting, crack or grind a few peppercorns and sprinkle them on top of the chicken.
    • For those on a keto/low carb diet, serve chicken with a side of fresh salad or cooked asparagus.
    • If you prefer not to reduce the adobo sauce, simply melt butter in the microwave and mix in with the rest of the ingredients. Then, brush all over the chicken.

    HOW TO PICK A FRESH WHOLE CHICKEN

    • First of all, take a look at the color: pick one with pink flesh. In other words, avoid those with a grayish or transparent color. 
    • Second, feel the texture: the flesh must be firm yet spring back to its original shape.
    • Third, look out for odors -- since fresh chicken doesn't have bad smell.
    • Fourth, see to it that there are no bloody spots on cut parts -- blood is a sign that the chicken has been frozen and thawed.

    HOW TO STORE ROAST CHICKEN ADOBO LEFTOVERS

    close up showing roast chicken adobo drumstick

    Slice cooked roast chicken and store in an airtight container in the fridge for up to 3-4 days. 

    Freeze in small portions in ziploc  bags for up to 2 months. 

    SIDES THAT GO WITH ROAST CHICKEN ADOBO

    • Spring Potato Salad
    • Mashed Sweet Potatoes
    • Quinoa Pilaf Salad

    MORE CHICKEN RECIPES

    • One Sheet Pan Honey Soy Chicken 
    • One Sheet Pan Honey Mustard Chicken
    • Slow Cooker Chicken Satay Curry
    • Low Carb Coconut Chicken Curry

    PIN & ENJOY!

     

    REMEMBER TO SUBSCRIBE TO EASY & DELISH NEWSLETTER FOR FREE AND RECEIVE YUMMY RECIPES BY EMAIL. 

    ★ Did you make this recipe? Please, give it a star rating below!! 

    FOLLOW EASY & DELISH ON FACEBOOK | INSTAGRAM |PINTEREST | TWITTER FOR ALL OF THE LATEST  RECIPES AND UPDATES.

    a skillet with roast chicken adobo
    Print SAVE Saved Recipe! Pin
    5 from 1 vote

    One Skillet Roast Chicken Adobo

    Roast Chicken Adobo is a flavorful and juicy one-skillet dish basted with a mixture of vinegar, soy sauce, garlic, and black peppercorns. It takes roast chicken to a whole new level! 
    Course:Main Course
    Cuisine:Filipino
    Keywords:adobo chicken, chicken adobo, one skillet meals, roast chicken, roast chicken adobo
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 8
    Calories431 kcal
    Author Denise Browning
    Cost $ 0.66 per person

    Ingredients

    • 5-6 pounds whole chicken pat dry, giblets and neck removed
    • ½ cup white vinegar
    • ⅔ cup soy sauce use a GF one if you're celiac
    • 4 garlic cloves minced
    • ½ teaspoon garlic powder
    • 1 teaspoon black peppercorns ground
    • 2 tablespoon unsalted butter
    • ⅓ cup vegetable oil
    • 2 tablespoon honey if on a keto diet, use sugar-free maple syrup
    • 3 bay leaves

    Instructions

    • Preheat oven to 425 F. Remove giblets and neck and pat dry chicken with paper towel. Spray a 12-inch cast iron skillet with cooking spray and place chicken in it. Set aside. 
    • In a medium saucepan, mix all the other ingredients except bay leaves and let come to a boil over high heat. Reduce heat to medium, stir in butter and let cook for about 4-5 minutes or until thickened.  
    • If you prefer not reducing the adobo sauce, simply melt butter in the microwave and mix in with the rest of the ingredients. Transfer about ⅓ of the mixture to a bowl and reserve. 
    • Then, brush chicken all over, including under loose skin and inside the cavity. Place bay leaves inside chicken cavity.
    • Bake for 30 minutes. Then, reduce temp to 350 F, brush chicken on top and sides, and bake for 30 minutes more, or until internal temp reaches 165 F. 
    • Remove from the oven, brush with the reserved sauce, and let rest for 10 minutes before slicing. Enjoy with fresh salad, cooked veggies, or any other side of your choice. 

    Recipe Notes

    • Remove chicken from the fridge 30-60 minutes prior roasting. This will ensure more even cooking. 
    • If you are celiac, use a gluten-free soy sauce.
    • If you are lactose intolerant, skip butter.
    • If you desire, while roast chicken is resting, crack or grind a few peppercorns and sprinkle on top of the chicken. 
    • For those on a keto/low carb diet, serve with a side of fresh salad or cooked asparagus.
    • Slice cooked roast chicken and store in an airtight container in the fridge for up to 3-4 days. Freeze in small portions in ziploc bags for up to 2 months. 
    • ★ Did you make this recipe? Please, give it a star rating below!! 

    Nutrition

    Calories: 431kcal | Carbohydrates: 6g | Protein: 27g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 109mg | Sodium: 1176mg | Potassium: 311mg | Sugar: 4g | Vitamin A: 280IU | Vitamin C: 2.6mg | Calcium: 24mg | Iron: 1.8mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

     

    « Easy Caprese Stuffed Pork Loin Roast
    Brigadeirao (Brazilian Chocolate Fudge Flan) »

    Filed Under: American Recipes, Easy And Delish, Easy Dairy-Free Recipes, Easy Dinner Recipes, Easy Gluten-Free Recipes, Easy Keto Recipes, Easy One Pot Meals

    Subscribe

    for your weekly recipe fix.

    Please read our privacy policies before subscribing

    Reader Interactions

    Comments

    1. John / Kitchen Riffs says

      April 10, 2019 at 9:00 am

      Terrific dish! And one I've made only once or twice. I gotta do it again -- using your recipe, of course. Thanks!

      Reply
    2. Karen (Back Road Journal) says

      April 11, 2019 at 10:35 am

      That is a beautiful roasted chicken and so easy to prepare.

      Reply
      • Denise Browning says

        April 14, 2019 at 8:58 pm

        Thank you Karen! My family enjoyed it a lot!

        Reply
    3. Deb|EastofEdenCooking says

      April 15, 2019 at 9:41 am

      Fab one skillet dinner recipe! Such vivid flavor that really brightens the chicken.

      Reply
    4. Matthew A Greene says

      November 27, 2019 at 3:25 pm

      I'm cooking this right now u will let everyone know the end results!

      Reply
      • Denise Browning says

        November 29, 2019 at 1:05 pm

        I hope you and yours enjoyed this roast chicken. It is my husband's favorite!

        Reply
    5. Liz says

      July 22, 2021 at 6:47 pm

      I followed the recipe and all the instructions but I am very dissapointed coz the chicken didnt cook at all and very very salty 🙁

      Reply
      • Denise Browning says

        July 24, 2021 at 9:25 am

        HI Liz! I am sorry that you were disappointed with this recipe. Two things I have to say:
        1. It is impossible that after 60 minutes (total time stated in the recipe to cook) the chicken was not cooked, unless your oven is not heating properly or you live in high altitudes. A regular-size chicken cook in 60 minutes (full-proof). The recipe also states ", or until it reaches an internal temperature of 165 degrees F." This means, if you have inserted the thermometer, it had to read that temperature to be safe to eat and so to be cooked. If your oven doesn't work properly, you'll need more than 60 minutes --- or until the thermometer reads 165F whatever time takes for your chicken to cook in your oven. This is something easy to adjust to your conditions. After 60 minutes, insert the thermometer in the chicken, not touching a bone. If it does not reach 165F, put back in the oven and check every 5-10 minutes until it reaches that temp.
        2. Salty may be for your palate. This chicken recipe calls for NO salt at all. The only salty ingredient is soy sauce. For my palate and my family's, the chicken was not salty. But if for yours it is, then use a reduced-sodium soy sauce for this recipe. Only you can control that!

        I am sorry, but the recipe is good! May not be for your taste, but it is a good recipe. One that I make for my family and they enjoy!

        Reply
    6. C Skinner says

      February 25, 2022 at 3:14 am

      5 stars
      This was a very nice recipe. I did modify it by using Worcestershire Sauce (Lea & Perrin's, accept no substitutes!) as it has much less sodium than soy sauce. Also used Lakanto Golden Monkfruit Extract dissolved in water instead of honey with a tiny dab of cornstarch to thicken. Finally, I used Rogue River Ultimate Mushroom Powder spice blend since it's low in sodium also but imparts umami to dishes for miles. Great method of cooking the chicken. One thing I like to do is remove the chicken and tent it when lowering the heat and let it sit on the stove top for about 15 minutes while the oven returns to 350 degrees. This method helps keep the chicken from becoming dried out.

      Made pinto beans with chilies in adobo, riced cauliflower, and roast new potatoes for my better half. It was delicious; subtle, rich, very nice.

      Reply

    Trackbacks

    1. Instant Pot Brussels Sprouts Recipe - Easy and Delish says:
      November 2, 2020 at 6:29 pm

      […] a weeknight meal, serve them along with roast chicken adobo, roasted pork, ranch chicken thighs, garlic butter shrimp, and […]

      Reply
    2. How to Cook Brussels Sprouts (6 Ways) - Easy and Delish says:
      November 9, 2020 at 3:26 pm

      […] a weeknight meal, serve them along with roast chicken adobo, garlic pork roast, ranch chicken thighs, honey mustard chicken, and […]

      Reply
    3. Meat and Cheese Platter (Charcuterie Board) - Easy and Delish says:
      December 30, 2020 at 8:11 pm

      […] platter like ours can include any type of cooked/smoked or cured meat. Sausages, pulled pork, roast chicken or fried chicken, pepperoni, grilled salmon, sliced skirt steak, turkey legs or sliced roast […]

      Reply
    4. 70 Easy and Healthy One Pot Meals (30 Minutes) - Easy and Delish says:
      January 21, 2021 at 9:11 pm

      […] (GF) Roasted Chicken Adobo (more than 30 […]

      Reply
    5. Instant Pot Whole Chicken (in Half of the Time To Roast) - Easy and Delish says:
      February 4, 2021 at 9:35 am

      […] This depends on the size of your Instant Pot and how much your chicken weights. Most whole chickens weigh around 3 pounds or more. To cook a chicken around 3-5 pounds you will need a 6-8 qt. pressure cooker. But if you can’t make our Instant Pot roasted chicken because you bought one that doesn’t fit into your pot, no worries! Roast it in the oven using the same directions for our roast chicken adobo. […]

      Reply
    6. 85+ Easy Freezer Meals To Make Ahead on a Budget - Easy and Delish says:
      February 8, 2021 at 8:29 pm

      […] 14. Roast Chicken Adobo — This is the most NON boring roast chicken ever. Cut into pieces and freeze in ziploc bags for up to 2 months. Thaw in the fridge and reheat well. […]

      Reply
    7. How to Bake Chicken Breast (and How Long) - Easy and Delish says:
      March 3, 2021 at 3:57 pm

      […] Roast chicken adobo […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




     

    Primary Sidebar

    Hi, I'm Denise Browning!

    photo of Denise Browning smiling
    I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

    About Me

    ORDER NOW!

    Cover of The Complete 5-Ingredient Cookbook by Denise Browning

    GET YOUR COPY NOW!

    The easy keto dessert ebook cover
    Subscribe for FREE Email Updates
    Receive EASY & DELISH recipes for free every week! Please check our PRIVACY POLICY!

     

    Marketing by
    Click here & join us on PINTEREST
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
    • PortuguêsPortuguês
    Portrait of Denise Browning, author of Easy and Delish

    Hi, I'm Denise Browing a professional chef and cookbook author. My mission is to help you cook budget-friendly, healthy global meals for your family with some occasional splurges. They are sure to bring a lot of excitement to your table

    More about me →

    Popular

    • A close up of beef brisket with veggies
      Easy & Juicy Beef Brisket Recipe
    • A bowl of cabbage soup
      The BEST Cabbage Soup Diet Recipe and 7-Day Diet Soup Chart (Printable)
    • A pot of shrimp in coconut sauce
      One Pot Shrimp in Coconut Sauce
    • close up de camarao internacional sendo regado com o molho
      Honey Garlic Butter Shrimp Skillet Recipe (5-Ingredient)

    Order Now!

    Cover of The Complete 5-Ingredient Cookbook by Denise Browning

    Get Your Copy Now!

    The easy keto dessert ebook cover
    Click Here & Join Us on Pinterest

    Seasonal

    • close up of a jar with maple dijon vinaigrette and a spoon pouring the dressing into it.
      Maple Dijon Vinaigrette
    • several slices of air fryer garlic bread in a tray with a bowl of melted garlic butter on the side.
      Air Fryer Garlic Bread
    • close up of whole easy sourdough bread pudding with caramel sauce and berries on top.
      Sourdough Bread Pudding
    • CLOSE UP OF SEVERAL GRILLED CHEESE ON A STICK SERVED ON A LARGE TRAY WITH RED PEPPER FLAKES, HONEY AND FRESH HERBS.
      20 Grilling Cheeses and Grilled Cheese on a Stick Recipe

    Footer

    ↑ back to top

    Recipes | Brazilian Recipes | Contact | Privacy Policy

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Easy and Delish