Peruvian-Style Roasted Chicken

  • Ready in 7h 45m

  • Serves 4

  • 603 calories

  • 9.64g carbs

Peruvian-Style Roasted Chicken is a main course that serves 4. Watching your figure? This gluten free and dairy free recipe has 603 calories, 42g of protein, and 44g of fat per serving. For $2.04 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It is brought to you by For the Love of Cooking. 1 person found this recipe to be flavorful and satisfying. A mixture of lime juice, cumin, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 7 hours and 45 minutes.

11 ingredients

  1. 1/4 cups lime juice
  2. 3 tbsps olive oil
  3. 4 cloves garlic
  4. 1 tbsp kosher salt
  5. 1 tbsp cumin
  6. 2 tsps paprika
  7. 2 tsps sugar
  8. 1 tsp black pepper
  9. 1 tsp oregano
  10. 4 lb chicken
  11. 1 large onion

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Place uncovered in the refrigerator for at least 6 hours or overnight.
  5. Make the green Peruvian dipping sauce - click here for the recipe.
  6. Remove the chicken from the refrigerator 30 minutes prior to roasting. Preheat the oven to 425 degrees.
  7. Coat a cast iron skillet with a bit of cooking spray then add the onion wedges.
  8. Place the marinated chicken on top and tie the legs together.
  9. Drizzle any marinade left on the plate over the chicken.
  10. Place in the oven and roast for 10 minutes, until 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.
  11. Side Note: Keep an eye on the chicken and if it's browning too quickly, cover it loosely with tin foil.
  12. Remove from the oven and allow to rest on the cutting board for 20 minutes before carving.
  13. Side Note: The onion and sauce in the cast iron skillet is really delicious and was wonderful drizzled over the rice I served with the chicken.
  14. Serve the chicken with the green Peruvian dipping sauce. Enjoy!
Peruvian-Style Roasted Chicken

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