Description
Succulent Peruvian roasted chicken delivers bold flavors from Peru’s culinary traditions. Crisp skin, zesty marinade, and herb-infused seasoning make this dish a perfect centerpiece for memorable meals you’ll savor with friends.
Ingredients
Scale
- 1 whole chicken (approximately 4 lbs/1.8 kg, Bell & Evans)
- 2 yellow onions (large, sliced thickly)
- 2 bell peppers (chopped; 1 red and 1 green)
- 3 ears fresh corn (shucked)
- 5 garlic cloves (finely chopped)
- 1 lemon (sliced)
- 1.5 tbsps (22.5 ml) sweet paprika
- 1 tbsp (15 ml) ground cumin
- 1 tsp (5 ml) dried oregano
- 1 tsp (5 ml) fine sea salt
- 1 tsp (5 ml) ground black pepper
- 2.5 tbsps (37.5 ml) white wine vinegar
- 1.5 tsps (7.5 ml) olive or canola oil (plus additional for greasing pan)
Instructions
- Preparation: Heat oven to 400°F. Coat a large roasting pan with cooking spray, arranging chopped bell peppers and yellow onions as a vibrant base layer.
- Marinade Creation: Whisk olive oil, paprika, ground cumin, dried oregano, kosher salt, black pepper, garlic powder, white vinegar into a smooth, aromatic paste that will infuse the chicken with rich Peruvian flavors.
- Chicken Assembly: Clean the whole chicken, removing internal giblets. Massage the marinade thoroughly across the skin, stuffing fresh lemon slices inside the cavity and scattering additional slices among the vegetables to enhance the dish’s brightness.
- Roasting Process: Position the chicken centrally in the pan, wrapping corn on the cob in aluminum foil. Roast for approximately 1 hour and 25 minutes, basting periodically and tenting with foil if skin browns too intensely. Aim for an internal temperature of 175-180°F at the breast’s thickest point.
- Final Touches: Add foil-wrapped corn during the final 40-45 minutes of cooking. Once completed, remove from oven and allow the chicken to rest undisturbed for 10-12 minutes, enabling juice redistribution for maximum tenderness and flavor.
Notes
- Marinade Magic: Whisk ingredients thoroughly to create a smooth, fragrant paste that deeply penetrates chicken skin for maximum flavor absorption.
- Temperature Precision: Use a meat thermometer to check chicken’s internal temperature, ensuring it reaches 175-180°F for perfectly cooked, juicy meat without dryness.
- Basting Technique: Regularly spoon pan juices over chicken during roasting to maintain moisture and develop a rich, golden-brown crispy skin.
- Resting Ritual: Allow chicken to rest 10-12 minutes after cooking, which helps redistribute internal juices and guarantees tender, succulent meat when carved.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 5
- Calories: 360
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg