Recipe: Half Roasted Chicken with Mojo Rojo & Charred Paprika Carrots

Written By Chino Angles

A composed yet rustic plate built on contrast, crisp skin and tender meat, sweet charred carrots, and a bold, textured mojo rojo brightened with herbs and citrus.

Fresh red Mediterranean peppers, red chili, and lemon styled beside a Japanese chef knife on a canvas apron.

Red Peppers and Lemon with Chef Knife.

Ingredients

Chicken

  • ½ whole chicken (split or spatchcocked)

  • 1½–2 tbsp chicken rub

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 tsp freshly ground pepper

  • 1 tbsp smoked paprika

  • 1 tbsp cayenne pepper

  • 1 tbsp crushed red pepper flakes

  • 3 garlic cloves

  • salt to taste

  • olive oil

Red peppers, red chilies, carrots, garlic, lemon, and chef knife arranged on cutting board and tray for mojo rojo and roasted carrots.

Mojo Rojo Ingredients Flat

Mojo Rojo

  • 2 Dulce Mediterráneo peppers

  • 1–2 red chili peppers

  • 1 slice sourdough bread, toasted (Bruschetta toast for alterative)

  • 1 tsp ground cumin

  • 4 tbsp red wine or sherry vinegar

  • 3 tbsp olive oil

  • Salt, to taste

Charred Paprika Carrots

  • 1 bunch carrots, halved lengthwise

  • 1 tbsp olive oil

  • 1 tsp sweet paprika

  • ½ tsp onion powder

  • Salt, to taste

Finish

  • Fresh parsley, finely chopped

  • Thinly sliced red chili

  • Pinch of sumac

  • Pinch of chili flakes

  • Fresh lemon juice

Method

1. Season the Chicken

Pat the half chicken dry. Rub with olive oil, then coat evenly with the chicken rub. Allow to sit at room temperature for 30 minutes, or refrigerate overnight for better and deeper flavor.

Half chicken coated in spice rub resting in a stainless steel bowl before air frying.

Seasoned Half Chicken Before Cooking.

2. Roast

Preheat oven to 400°F.
Place chicken skin-side up on a rack over a sheet tray. Roast 40–50 minutes, or until internal temperature reaches 165°F in the thickest part.

For deeper color, increase heat to 425°F during the final 5–7 minutes.
Rest 10–15 minutes before carving.

Alternatively you can use an air fryer. Preheat the air fryer to 360°F. Place chicken skin-side down in the basket. Cook for 10 - 15 minutes. Flip skin-side up and increase temperature to 380–390°F. Cook an additional 20–25 minutes, or until internal temperature reaches 165°F at the thickest part of the thigh.

If needed, add 3–5 minutes at 400°F for extra crisp skin

3. Char the Carrots

Toss carrots with olive oil, sweet paprika, onion powder, and salt.

Roast at 425°F for 20–25 minutes until tender and caramelized. Broil briefly for additional blistering if desired.

4. Prepare the Mojo Rojo

Blend Dulce Mediterráneo peppers, red chilies, toasted sourdough or bruschetta, cumin, vinegar, olive oil, and salt until smooth but slightly textured.

Adjust acidity and seasoning as needed. Add more sourdough or bruschetta as needed for a thicker consistency. The sauce should be bold, warm, and lightly smoky with balanced heat.

Mojo rojo sauce base with roasted peppers and toasted bread pieces inside a blender cup before emulsifying.

Mojo Rojo Blending Process.

Plating

  1. Spoon a wide swipe of mojo rojo onto the plate.

  2. Carve the rested chicken and place over the sauce, skin facing up.

  3. Arrange charred carrots however you see fit.

Finish with parsley, sliced red chili, sumac, chili flakes, and a light squeeze of lemon.

Crispy air fryer half roasted chicken served over mojo rojo with charred paprika carrots, parsley, chili, sumac, and lemon.

Crispy Half Chicken with Mojo Rojo.





Chino Angles
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