Peruvian-Style Roasted Chicken

Name: Peruvian-Style Roasted Chicken
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 7 h 45 min
Yield: 4 - 6
Ingredients: ¼ cup fresh lime juice, about 2 limes; 3 tbsp olive oil; 4 cloves of garlic, roughly chopped; 1 tbsp kosher salt; 1 tbsp cumin; 2 tsp paprika; 2 tsp sugar; 1 tsp black pepper; 1 tsp dried oregano; 4 lb chicken, giblets in cavity removed; 1 large onion, cut into wedges

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
6 hrs
Total Time
7 hrs 45 mins
Servings
4 - 6
Course
Main Course
Cuisine
Peruvian

Peruvian-Style Roasted Chicken

Xia Turner

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

¼ cup fresh lime juice, about 2 limes
3 tbsp olive oil
4 cloves of garlic, roughly chopped
1 tbsp kosher salt
1 tbsp cumin
2 tsp paprika
2 tsp sugar
1 tsp black pepper
1 tsp dried oregano
4 lb chicken, giblets in cavity removed
1 large onion, cut into wedges

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Instructions

Make the marinade by combining the lime juice, olive oil, garlic, salt, cumin, paprika, sugar, black pepper, and dried oregano together in a food processor, and blend until smooth.
Pat the chicken very dry with paper towels then place on large a rimmed plate breast side up. Using your fingers or the handle of a wooden spoon, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through.
Spoon about 2/3 of the marinade evenly underneath the skin, and spread the remaining 1/3 evenly over the outside of the entire bird and the inside of the cavity. Place uncovered in the refrigerator for at least 6 hours or overnight.
Make the green Peruvian dipping sauce - click here for the recipe.
Remove the chicken from the refrigerator 30 minutes prior to roasting. Preheat the oven to 425 degrees.
Coat a cast iron skillet with a bit of cooking spray then add the onion wedges. Place the marinated chicken on top and tie the legs together. Drizzle any marinade left on the plate over the chicken.
Place in the oven and roast for 10 minutes, until the skin is starting to crisp, reduce the heat to 375 degrees and continue roasting for about 1 hour and 20 minutes, or until the juices run clear. Side Note: Keep an eye on the chicken and if it's browning too quickly, cover it loosely with tin foil.
Remove from the oven and allow to rest on the cutting board for 20 minutes before carving. Side Note: The onion and sauce in the cast iron skillet are really delicious and were wonderful drizzled over the rice I served with the chicken.
Serve the chicken with the green Peruvian dipping sauce. Enjoy!