Peruvian-Style Roast Chicken
This flavorful Peruvian-style roast chicken features a zesty marinade with lime, garlic, and spices, resulting in crispy skin and juicy meat—perfect for family dinners and casual gatherings.
Ingredients
For the Marinade
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon paprika sweet or smoked
- 1 tablespoon dried oregano
- 2 limes juice of 2 limes (about 2–3 tablespoons)
- to taste salt
- to taste freshly ground black pepper
Main Ingredients
- 1 whole chicken (about 3.5–4.5 lb / 1.6–2 kg)
- Fresh cilantro for garnish
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven.
- Pat the chicken dry with paper towels to ensure crispier skin.
- In a bowl, whisk together olive oil, minced garlic, cumin, paprika, oregano, lime juice, salt, and pepper.
- Gently loosen the skin over the breasts and rub a portion of the marinade under the skin directly onto the breast meat.
- Rub the remaining marinade all over the outside of the chicken, including inside the cavity. Season any exposed areas with extra salt and pepper.
- Place the chicken breast-side up in a roasting pan or ovenproof skillet. Optionally tuck the wing tips and truss the legs.
Cooking
- Roast for about 1 hour, until the thickest part of the thigh reaches 165°F (75°C) on an instant-read thermometer. Start checking around 50–55 minutes.
- Remove from the oven and tent loosely with foil. Let the chicken rest for 10 minutes before carving.
- Garnish with chopped fresh cilantro and carve to serve.
Notes
For lower sodium, reduce salt and finish with flaky sea salt to taste. The leftover meat is great for tacos, burritos, or grain bowls. Store leftovers in airtight containers for up to 3–4 days in the refrigerator, or freeze for up to 2–3 months.