Peruvian Roasted Chicken

  • Ready in 1h 50m

  • Serves 5

  • 445 calories

  • 23.79g carbs

Need a gluten free and dairy free main course? Peruvian Roasted Chicken could be an awesome recipe to try. This recipe makes 5 servings with 448 calories, 32g of protein, and 26g of fat each. For $2.27 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 391 person found this recipe to be flavorful and satisfying. Head to the store and pick up wine vinegar, paprika, lemon, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 50 minutes. It is brought to you by Cinnamon Spice and Everything Nice.

13 ingredients

  1. 2 tsps canola oil
  2. 2 tbsps sweet paprika
  3. 1 tbsp ground cumin
  4. 1 tsp oregano
  5. 1 tsp sea salt
  6. 1 tsp ground pepper
  7. 5 cloves garlic
  8. 3 tbsps white wine vinegar
  9. 2 large yellow onions
  10. 2 red bell peppers
  11. 1 whole chicken
  12. 1 lemon
  13. 3 ears of corn

Instructions

  1. Preheat oven to 4ooF. Grease a large roasting pan.
  2. In a small bowl mix the oil, paprika, cumin, oregano, salt, pepper, garlic, vinegar and oil together to make a paste.
  3. Put the peppers and onions in the roasting pan and add a tablespoon of the paste, toss well. Move them to the sides of the pan, a few on the bottom are ok.
  4. Check the cavity of the chicken and clean it out - the neck/innards might be there in a bag - just discard.
  5. Place the chicken in the pan and cover it all over with the remaining paste. Shove a few of the lemon slices into the cavity of the chicken and nestle the rest into the vegetables.
  6. Wrap the corn in aluminum foil.
  7. Bake about 1 hour and 30 minutes or until a meat thermometer in the thickest part of the breast registers 175 to 180 degrees F. Baste the chicken with the juices off the bottom of the pan halfway through. If the skin gets too dark for your liking just place a piece of aluminum foil over the top.
  8. About 45 minutes into the cooking time put the corn in the oven.
  9. Let the chicken rest 10 minutes before slicing.
Peruvian Roasted Chicken

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