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
1
1. Mix together the marinade ingredients.
2
2. Place the whole chicken into a large (about 2 gallon size) ziploc bag and pour in the marinade.
3
3. Spread the marinade so that it covers all the chicken.
4
4. Marinade overnight.
5
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.
6
6. Preheat the oven to 450F.
7
7. Remove the chicken from the marinate and brush off any garlic so it will not burn.
8
8. Lay the chicken breast side up in a roasting pan or cast iron skillet.
9
9. Truss the chicken. This keeps the juices in during the roasting and makes the meat more tender.
10
10. Roast 45-55 minutes.
11
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:
Thursday, October 4, 2012 - 1:36pm
