Easy Goya recipes include marinated chicken and chickpea salad. For the chicken, begin with eight pieces of bone-in, skin-on chicken. Mix together 1/2 cup of Goya lemon juice, 1/2 cup of Goya extra virgin olive oil and 2 teaspoons of Goya adobo with pepper.
Place the lemon juice marinade in a large zip-top bag or lidded plastic container. Add the chicken pieces, seal the bag or container and toss until the chicken is fully coated. Refrigerate for 2 to 24 hours. After the marinade period, preheat the oven to 400 F. Remove chicken from the marinade, and discard the liquid.
Put the chicken pieces skin-side up on a baking sheet covered with foil. Bake the chicken for about 25 minutes. When done, the internal temperature of the chicken should be 165 F, and the skin should be golden and crispy. Place chicken on a serving plate, and let it rest for 5 to 10 minutes.
For chickpea salad, drain one 15.5-ounce can of Goya regular or low-sodium chickpeas. Toss the chickpeas with one 6-ounce bag of baby spinach and 1/2 cup of finely chopped red onion. Put 1 tablespoon balsamic vinegar in a small bowl. Slowly whisk in 3 tablespoons of Goya extra virgin olive oil. Add Goya adobo all-purpose seasoning with pepper to taste.
Drizzle the dressing over the chickpea mixture. Toss the salad well, thoroughly coating the chickpeas, spinach and onion.