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4.9 from 39 votes

Peruvian Roast Chicken

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.

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

Ingredients

For the Peruvian roast chicken
  • 5 garlic cloves finely chopped
  • fine sea salt
  • One (4-pound) chicken
  • 1/2 lemon cut into 2 wedges
  • 3 tablespoons white wine vinegar
  • 2 tablespoons plus 1/4 cup white wine
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons paprika*
  • 1 1/2 tablespoons ground cumin
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon dried oregano
For the salad (optional)
  • 2 avocados
  • 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 finely chopped cilantro leaves or to taste
  • 2 tablespoons fresh lime juice (from 1 large lime)
  • 2 tablespoons extra-virgin olive oil
  • coarse sea salt

Instructions

Make the Peruvian roast chicken
    Cup of Yum
  1. Using the flat side of a knife blade, mash the garlic and 1/2 teaspoon of salt together into a paste.
  2. 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.
  3. 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.
  4. In a small bowl, whisk together the vinegar, 2 tablespoons of wine, the oil, paprika, cumin, black pepper, and oregano.
  5. 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.
  6. Preheat the oven to 425ºF (220°C). Adjust the oven rack to the middle position.
  7. Move the chicken to a small roasting pan or 12- to 14-inch cast-iron skillet. Don't toss out the marinade.
  8. 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.
  9. 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
  1. Halve each avocado and dice. Toss the avocados with everything else in a bowl.
Get the food on the table
  1. Transfer the chicken to a cutting board and let it rest for a few minutes.
  2. 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.
  3. 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

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

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 684

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.