You are here: Home » Recipes » Roast Chicken El Salvador Roast Chicken El Salvador Yield servings PrintEmail Ingredients -- ~4 pound whole chicken, rinsed1 tablespoon chicken bouillon1 cup water1/2 tablespoon garlic/salt with parsley1/4 teaspoon black pepper1 tablespoon Worcestershire sauce1 tablespoon yellow mustard1 can (8oz) tomato sauce3 stalks of celery, chopped in half1 small white onion, sliced/separated1 -- jar (5.75oz) green Spanish (Manzanilla) olives -- ? cup green bell pepper1/2 cup cilantro, roughly chopped2 small carrots, cut into 1 1/2 inch pieces1 pound baby red potatoes, halved1 package (8oz) mushrooms, halved Instructions ? Preheat oven 400 ? Place chicken, breast side up, in a deep roasting pan. Mix chicken bouillon with water and pour all over the chicken, including the inside cavity. ? Season inside/outside chicken with garlic/salt, black pepper, and Worcestershire. ? Rub mustard all over the chicken. ? Pour tomato sauce over the chicken. ? Arrange celery, onion, olives, bell pepper, and cilantro around the chicken. ? Cover with foil and bake for 30 minutes. ? Add in potatoes, carrots, and mushrooms around the chicken. ? Recover with foil and bake for 30 minutes. ? Baste the chicken and move vegetables around. ? Recover with foil and bake for15 minutes. ? Turn the chicken over breast side down to brown. ? Do not cover with foil and bake for 10 minutes. ? Turn the chicken breast side up and bake for approximately 10 more minutes, or until golden brown.