Citrus and Chile-Roasted Chicken

In large container with lid or large bowl, combine chicken, marinade, rosemary and crushed red pepper flakes. Massage marinade into chicken to cover completely. Marinate at least 6 hours, or overnight. Discard marinade.

Preheat oven to 400°F. Pat chicken dry with paper towels. Stuff cavity with orange slices. Using kitchen twine, tie legs together, and tuck wing tips behind back. In small dish, stir together Adobo and Sazón. Using pastry brush, brush chicken with oil; sprinkle with Adobo mixture, brushing to coat completely.

Place chicken skin-side-up in large cast-iron skillet. Bake until skin is golden-brown and crispy, and internal temperature registers 165°F on quick-read thermometer, about 50 minutes to 1 hour. Transfer chicken to cutting board and cover with foil. let rest for at least 15 minutes before carving.

Meanwhile, mix chicken bouillon with 2 cups of hot water. In the same skillet, heat pan drippings over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until no lumps remain and golden-brown, about 1 to 2 minutes. Stir in wine and cook, scraping up any brown bits from the bottom of the pan. Stir in bouillon mixture and bring to a boil. Reduce heat to low and simmer until gravy thickens, about 8 to 10 minutes. Carve chicken and serve with gravy.

Suggested serving: Serve with roasted multicolored carrots and multicolored baby potatoes. Simply toss 1 lb. of halved multicolored carrots and 1 lb. of halved baby potatoes with 1 tbsp. GOYA® Extra Virgin Olive Oil. Season with GOYA® Adobo All-Purpose Seasoning with Pepper. Place on a baking sheet lined with parchment paper. Roast at 400°F, flipping vegetables halfway through until golden-brown and tender, about 25 to 30 minutes.