Peruvian Roast Chicken

Name: Peruvian Roast Chicken
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 serving
Ingredients: 5 garlic; salt; One (4-pound) chicken; 1/2 lemon; 3 tablespoons white wine vinegar; 2 tablespoons white wine; 2 tablespoons extra-virgin olive oil; 2 tablespoons paprika; 1 1/2 tablespoons cumin; 2 teaspoons black pepper; 1/2 teaspoon oregano; 2 avocado; 1/2 to 3/4 of a small red onion; 2 tablespoons cilantro; 2 tablespoons lime juice; 2 tablespoons extra-virgin olive oil; sea salt

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4.9

26 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings
4
Calories
684 kcal
Course
Main Course
Cuisine
Spanish

Peruvian Roast Chicken

Iris Warren

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This Peruvian roast chicken borrows its Latin American accent from a marinade of paprika, cumin, lemon, and garlic, creating an amazing Technicolor Dream Coat color and a really quite spectacular taste.

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Ingredients

Servings

For the Peruvian roast chicken

5 garlic finely chopped, cloves
salt fine sea salt
One (4-pound) chicken
1/2 lemon cut into 2 wedges
3 tablespoons white wine vinegar
2 tablespoons white wine 1/4 cup
2 tablespoons extra-virgin olive oil
2 tablespoons paprika
1 1/2 tablespoons cumin ground
2 teaspoons black pepper freshly ground
1/2 teaspoon oregano dried

For the salad (optional)

2 avocado
1/2 to 3/4 of a small red onion very thinly sliced and soaked in ice water for 10 minutes to lessen its bite
2 tablespoons cilantro or to taste, finely chopped leaves
2 tablespoons lime juice from 1 large lime, fresh
2 tablespoons extra-virgin olive oil
sea salt coarse

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Instructions

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Make the Peruvian roast chicken

Using the flat side of a knife blade, mash the garlic and 1/2 teaspoon of salt together into a paste.
Rinse and pat the chicken dry, inside and out, and put the chicken on a plate. Rub the chicken all over with the lemon quarters.
Slip your fingers underneath the skin to loosen it. Slide the garlic paste between the skin and chicken, being careful not to tear the skin. Then smooth the skin to evenly distribute the paste.
In a small bowl, whisk together the vinegar, 2 tablespoons of wine, the oil, paprika, cumin, black pepper, and oregano.
Place the chicken in a baking dish and slather it with the marinade. Turn the bird several times to coat. Cover and refrigerate for 5 to 8 hours, turning the chicken once or twice.
Preheat the oven to 425ºF (220°C). Adjust the oven rack to the middle position.
Move the chicken to a small roasting pan or 12- to 14-inch cast-iron skillet. Don't toss out the marinade.
Squeeze the lemon quarters into the cavity of the hen and then toss them in. If desired, tie the legs together with kitchen string. Season the chicken all over with 1 teaspoon salt.
Roast the bird for 15 minutes. Reduce the heat to 375ºF (190°C). Dump the marinade over the bird and roast, basting occasionally with the pan juices, until an instant-read thermometer inserted in the thigh reads 165ºF (74°C), about 75 minutes more.

Make the salad

Halve each avocado and dice. Toss the avocados with everything else in a bowl.

Get the food on the table

Transfer the chicken to a cutting board and let it rest for a few minutes.
Skim the fat floating on the juices in the roasting pan. Place the pan over medium-high heat and bring to a simmer. Add the remaining 1/4 cup wine and simmer, stirring and scraping the pan, for 3 minutes.
Carve the bird, toss the avocado salad again, and pass the pan sauce on the side. Graciously accept all applause, kudos, and marriage proposals.

Notes

Paprika is a common ingredient in many cultures, especially Spanish and Hungarian, and there are many, many grades and types of paprika. Paprika in its simplest form is made from ground sweet pepper pods to create the iconic bright red powder. It's been incorporated into nearly every food culture in the world, from garnishing to coloring to flavoring.
Paprika is a common ingredient in many cultures, especially Spanish and Hungarian, and there are many, many grades and types of paprika.
Paprika in its simplest form is made from ground sweet pepper pods to create the iconic bright red powder. It'
s been incorporated into nearly every food culture in the world, from garnishing to coloring to flavoring.
The main types of paprika are sweet, hot, and smoked. But wait--both hot and sweet can be smoked, although it's usually the hot paprika that you'll find smoked. This recipe leaves it up to you, so use what you think you'll prefer, because it will absolutely make a difference.
The main types of paprika are sweet, hot, and smoked. But wait--both hot and sweet can be smoked, although it's usually the hot paprika that you'll find smoked. This recipe leaves it up to you, so use what you think you'll prefer, because it will absolutely make a difference.

Nutrition Information

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Serving 1portion with salad Calories 684kcal (34%) Carbohydrates 15g (5%) Protein 33g (66%) Fat 54g (83%) Saturated Fat 11g (55%) Monounsaturated Fat 31g (155%) Trans Fat 1g (50%) Cholesterol 122mg (41%) Sodium 129mg (5%) Fiber 8g (32%) Sugar 2g (4%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 684 kcal

% Daily Value*

Serving	1portion with salad
Calories	684kcal	34%
Carbohydrates	15g	5%
Protein	33g	66%
Fat	54g	83%
Saturated Fat	11g	55%
Monounsaturated Fat	31g	155%
Trans Fat	1g	50%
Cholesterol	122mg	41%
Sodium	129mg	5%
Fiber	8g	32%
Sugar	2g	4%