Oven Roasted Peruvian Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
6 Servings
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Calories
390 kcal
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Course
Main Course
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Cuisine
Peruvian
Oven Roasted Peruvian Chicken
Description
This recipe involves marinating a whole 3 to 4 pound chicken with a spice mix of cumin, paprika, salt, black pepper, sugar, oregano, garlic, olive oil, and lime juice. The rub is applied under the skin and brushed on top to allow deep flavor penetration. Roasting begins in a very hot oven at 475°F to sear and crisp the skin, then the temperature is lowered to 350°F to finish cooking the meat gently to an internal temperature of 165°F.
The chicken’s roasting method promotes a crispy, flavorful skin with tender, juicy meat inside. Periodic basting helps maintain moisture and develops a richer crust. Letting the chicken rest before slicing allows juices to redistribute.
The Peruvian green dipping sauce combines fresh cilantro, mild to spicy jalapeños, aji amarillo paste or substitutes, cotija cheese (or parmesan), garlic, olive oil, lime juice, white vinegar, mayonnaise, and salt. Blended smooth, it offers a creamy, tangy, herbaceous accompaniment that enhances the roasted chicken’s savory, smoky flavors.
Substitutions are suggested for aji amarillo paste and cotija cheese to maintain flavor profile if those ingredients are unavailable. This approach provides a balanced, authentic taste experience.
Ingredients
Chicken
- 3 to 4 pound chicken whole
- 3 tablespoons olive oil
- 1/4 cup lime juice about 2 limes
- 4 cloves garlic minced
- 1 tablespoon salt
- 1 tablespoon cumin ground
- 2 teaspoons paprika
- 2 teaspoons granulated sugar
- 1 teaspoon black pepper
- 1 teaspoon oregano dried
- 2 tablespoons butter optional
Peruvian Green Dipping Sauce
- 1 cup cilantro loosely packed, fresh leaves
- 1 to 2 jalapeños
- 1 tablespoons aji amarillo paste
- 2 tablespoons cotija cheese grated
- 1 clove garlic minced
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon white vinegar distilled
- 1/2 cup mayonnaise
- 1/8 teaspoon salt
Instructions
For the Chicken
- Preheat oven to 475 degrees. Place the chicken on a roasting pan rack.
- In a small bowl, combine the olive oil, lime juice, garlic, salt, cumin, paprika, sugar, pepper, and oregano. Use your fingers to loosen the skin around each end opening. Spoon some of the spice mixture under the skin so the flavors get in direct contact with the meat. Brush the outside of the chicken with some of the mixture as well. Optional, use kitchen string to tie the drumsticks together.
- Roast in the 475 degree preheated oven for 20 minutes.
- After 20 minutes, reduce temperature to 350 degrees. Continue roasting until chicken reaches an internal temperature of 165 degrees, about 1 hour, 15 minutes. Baste the chicken periodically for maximum moisture.
- Let chicken rest for 10 to 15 minutes before cutting and serving. Serve hot with Peruvian Dipping Sauce.
Peruvian Green Dipping Sauce
- Combine all ingredients in a food processor or blender. Puree. Store in refrigerator until ready to serve.
Notes
- Substitute aji amarillo paste with pepperoncini or habanero peppers if unavailable, preserving similar flavor.
- Grated Parmesan cheese can replace cotija cheese in the dipping sauce without greatly altering taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 6g | 2% |
| Protein | 24g | 48% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 105mg | 35% |
| Sodium | 1288mg | 54% |
| Potassium | 304mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 647IU | 13% |
| Vitamin C | 9mg | 10% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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