Peruvian Roast Chicken

Ingredients

1 3-4 lb. whole chicken
4 garlic cloves, chopped
juice of 1/2 lemon
3 tablespoons white vinegar or red wine vinegar
1 tablespoon soy sauce
3 tablespoons canola or olive oil
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon turmeric
salt
black pepper
kitchen twine

Preparation

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1. Mix together the marinade ingredients.
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2. Place the whole chicken into a large (about 2 gallon size) ziploc bag and pour in the marinade.
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3. Spread the marinade so that it covers all the chicken.
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4. Marinade overnight.
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5. Take the chicken out of the fridge about 30-45 minutes before you roast it, so it comes closer to room temperature. This helps the chicken become more moist and cooked evenly.
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6. Preheat the oven to 450F.
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7. Remove the chicken from the marinate and brush off any garlic so it will not burn.
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8. Lay the chicken breast side up in a roasting pan or cast iron skillet.
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9. Truss the chicken. This keeps the juices in during the roasting and makes the meat more tender.
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10. Roast 45-55 minutes.
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11. Let rest 5 minutes before carving.

 



About

This is an easy marinade for Peruvian Roast Chicken that can be used either on a whole chicken or even chicken thighs!

Yield:

4 servings

Added:

October 4, 2012

Creator:

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