Peruvian-Style Roasted Chicken
I thought this Peruvian-style roasted chicken from Once Upon a Chef sounded AMAZING so I decided to make it for dinner the day after I first saw the recipe. I grabbed all of the ingredients I needed and marinated the chicken for 8 hours prior to roasting. The chicken roasted for an hour and a half and made my entire house smell incredible and turned out very juicy, tender, and filled with tons of flavor! I served this delicious roasted chicken with green beans with shallots, garlic rice, and an amazing spicy green Peruvian dipping sauce on the side that paired so perfectly with the chicken. My husband had some of the leftovers for lunch the following day and said the sauce and chicken were even more flavorful and delicious. This recipe will be on regular rotation in my house and is definitely a new family favorite.
How to Make a Peruvian-Style Roasted Chicken
Combine the lime juice, olive oil, garlic, salt, cumin, paprika, sugar, black pepper, and dried oregano together in a food processor, and blend until smooth.
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. 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. Place uncovered in the refrigerator for at least 6 hours or overnight.
Make the green Peruvian dipping sauce – click here for the recipe.
Remove the chicken from the refrigerator 30 minutes prior to roasting. Preheat the oven to 425 degrees.
Coat a cast iron skillet with a bit of cooking spray then add the onion wedges. Place the marinated chicken on top and tie the legs together. Drizzle any marinade from the plate over the chicken.
Place in the oven and roast for 10 minutes, until the 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. Side Note: Keep an eye on the chicken and if it’s browning too quickly, cover it loosely with tin foil.
Remove from the oven and allow to rest on the cutting board for 20 minutes before carving. Side Note: The onion and sauce in the cast iron skillet are really delicious and were wonderful drizzled over the rice I served with the chicken.
Serve the chicken with the green Peruvian dipping sauce. Enjoy!
Equipment
Ingredients
- ¼ cup fresh lime juice, about 2 limes
- 3 tbsp olive oil
- 4 cloves of garlic, roughly chopped
- 1 tbsp kosher salt
- 1 tbsp cumin
- 2 tsp paprika
- 2 tsp sugar
- 1 tsp black pepper
- 1 tsp dried oregano
- 4 lb chicken, giblets in cavity removed
- 1 large onion, cut into wedges
Instructions
- 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.
- 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.
- 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. Place uncovered in the refrigerator for at least 6 hours or overnight.
- Make the green Peruvian dipping sauce - click here for the recipe.
- Remove the chicken from the refrigerator 30 minutes prior to roasting. Preheat the oven to 425 degrees.
- Coat a cast iron skillet with a bit of cooking spray then add the onion wedges. Place the marinated chicken on top and tie the legs together. Drizzle any marinade left on the plate over the chicken.
- Place in the oven and roast for 10 minutes, until the 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. Side Note: Keep an eye on the chicken and if it's browning too quickly, cover it loosely with tin foil.
- Remove from the oven and allow to rest on the cutting board for 20 minutes before carving. Side Note: The onion and sauce in the cast iron skillet are really delicious and were wonderful drizzled over the rice I served with the chicken.
- Serve the chicken with the green Peruvian dipping sauce. Enjoy!
What a droolworthy meal! I need to make a roasted bird soon :-))
I loosen the skin on my chickens and put in sliced onions and garlic. It adds so much to the flavor! I like your combination of spices.
Very nice recipe. I look forward to making this.
This looks and sounds very good Pam – You sure get a lot of use from this pan and it makes for a nice pic.
My wife and I love the green sauce. It goes well with everything, but my favorite Peruvian sauce is that white sauce that they serve in the Peruvian restaurants do you have a recipe for that sauce.