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Peruvian Roast Chicken

Peruvian Roast Chicken

This Peruvian roast chicken features a flavorful marinade of paprika, cumin, lemon, and garlic, resulting in a deliciously vibrant dish.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Mains
Cuisine Spanish
Servings 4 servings
Calories 684 kcal

Equipment

  • baking dish
  • roasting pan
  • Cast Iron Skillet
  • Knife
  • Small bowl

Ingredients
  

For the Peruvian roast chicken

  • 5 garlic cloves, finely chopped
  • fine sea salt for seasoning
  • ½ lemon cut into 2 wedges
  • 3 tablespoons white wine vinegar
  • 2 tablespoons white wine
  • ¼ cup white wine
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons paprika adjust based on preference
  • 1.5 tablespoons ground cumin
  • 2 teaspoons freshly ground black pepper
  • ½ teaspoon dried oregano

For the salad (optional)

  • 2 avocados
  • ½ to ¾ 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 for seasoning

Instructions
 

Make the Peruvian roast chicken

  • Using the flat side of a knife blade, mash the garlic and ½ teaspoon of salt together into a paste.
  • 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.
  • 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.
  • In a small bowl, whisk together the vinegar, 2 tablespoons of wine, the oil, paprika, cumin, black pepper, and oregano.
  • 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.
  • Preheat the oven to 425ºF (220°C). Adjust the oven rack to the middle position.
  • Move the chicken to a small roasting pan or 12- to 14-inch cast-iron skillet. Don't toss out the marinade.
  • 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.
  • 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

  • Halve each avocado and dice. Toss the avocados with everything else in a bowl.

Get the food on the table

  • Transfer the chicken to a cutting board and let it rest for a few minutes.
  • 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 ¼ cup wine and simmer, stirring and scraping the pan, for 3 minutes.
  • 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 can be sweet, hot, or smoked; choose according to preference as it impacts flavor significantly.

Nutrition

Serving: 1portion with saladCalories: 684kcalCarbohydrates: 15gProtein: 33gFat: 54gSaturated Fat: 11gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 122mgSodium: 129mgFiber: 8gSugar: 2g
Keyword chicken, dinner, Latin American, mains, Peruvian Roast Chicken, roast chicken
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