Peruvian Roast Chicken
By: Mona L.
Published: Thursday, October 4, 2012 - 1:36pm

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!