Peruvian Roast Chicken

  • Timer
    45 Mins
  • Ingredients
    13 Ingredients
Calories

472kcal

Sugar

1g

Fat

36g

Carbs

4g

Protein

32g

Ingredients

  • 1 3-4 lb. whole chicken
  • 4 garlic cloves, chopped
  • juice of 1/2 lemon
  • 3 tablespoons white vinegar or red wine vinegar
  • 1 tablespoon soy sauce
  • 3 tablespoons canola or olive oil
  • 2 tablespoons paprika
  • 1 tablespoon cumin
  • 1 teaspoon turmeric
  • salt
  • black pepper
  • kitchen twine
  • kitchen twine

Preparation

  1. Mix together the marinade ingredients.
  2. Place the whole chicken into a large (about 2 gallon size) ziploc bag and pour in the marinade.
  3. Spread the marinade so that it covers all the chicken.
  4. Marinade overnight.
  5. Take the chicken out of the fridge about 30-45 minutes before you roast it, so it comes closer to room temperature. This helps the chicken become more moist and cooked evenly.
  6. Preheat the oven to 450F.
  7. Remove the chicken from the marinate and brush off any garlic so it will not burn.
  8. Lay the chicken breast side up in a roasting pan or cast iron skillet.
  9. Truss the chicken. This keeps the juices in during the roasting and makes the meat more tender.
  10. Roast 45-55 minutes.
  11. Let rest 5 minutes before carving.