Friday, November 9, 2012

Peruvian Roast Chicken

I am always looking for new ways to make a roast chicken. This one is seriously fantastic.  Peruvian chicken has classic, delicious flavors that are earthy and have a subtle spice.  What makes this version particularly good is that you don't need to go through a long marinating process.  The thick, vinegary spice rub sits on the chicken, permeating it with flavor while locking in the moisture.  This meal would also be made perfect for a weeknight if you used chicken pieces instead of the whole bird.  We devoured this meal and I can't wait to eat the leftovers for lunch today!
Peruvian Roast Chicken
4 lb. chicken
2 Tbs. paprika
1 Tbs. cumin
2 tsp. dried oregano
1 Tbs. salt
1 tsp. pepper
5 garlic cloves
3 Tbs. white vinegar
2 Tbs. canola oil
1 onion
1 lemon

1.  Rinse the chicken and pat dry and set in a roasting dish.
2.  Mix together paprika, cumin, oregano, salt and pepper.  Finely chop (I used my microplane) the garlic and add to the spice mix.
3.  Add the vinegar and canola oil and mix together to form a paste.
4.  Coarsely chop the onion and lemon.  Stuff half of the onion and lemon in the cavity of the chicken and other half around in the pan.
5.  Spread the paste all over the chicken.
6.  Bake at 375 degrees for an hour.  Turn up the heat to 425 and continue to crisp up for another 30 minutes.
7.  Allow to rest for 15 minutes, slice and serve.
One Year Ago: Saucy Chicken Thighs in the Crock Pot
Two Years Ago: Sweet Potato Mini-Muffins

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