Get ready to transport your taste buds to the vibrant streets of Peru with this mouthwatering Peruvian Roasted Chicken that promises to be the most flavorful and succulent dish you've ever experienced! Imagine a perfectly crispy-skinned chicken infused with a bold blend of spices that will make your dinner guests wonder if you've secretly trained with a Peruvian chef. This isn't just another roast chicken recipe - this is a culinary journey that transforms a simple whole chicken into a restaurant-worthy masterpiece that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Peruvian
Serves: 6 servings
Ingredients
- 1 whole chicken
- 4 cloves garlic, minced
- 2 tablespoons paprika
- 1 tablespoon cumin
- 1 tablespoon vinegar
- Salt and pepper to taste
Instructions
- Remove the whole chicken from refrigerator 30 minutes before cooking to allow it to reach room temperature.
- Preheat the oven to 425°F (218°C). Pat the chicken dry completely with paper towels to ensure crispy skin.
- In a small bowl, mix minced garlic, paprika, cumin, vinegar, salt, and pepper to create a robust marinade paste.
- Carefully loosen the chicken skin using your fingers, creating space between skin and meat without tearing.
- Rub the spice mixture thoroughly under the skin, ensuring even distribution across the entire chicken, including breast and thigh areas.
- Place the chicken breast-side up on a roasting rack inside a large baking dish to allow air circulation.
- Truss the chicken legs with kitchen twine to promote even cooking and maintain a compact shape.
- Roast the chicken in preheated oven for approximately 1 hour, or until internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Let the chicken rest for 10-15 minutes after removing from oven to allow juices to redistribute.
- Carve and serve hot, optionally accompanied by traditional Peruvian side dishes like rice or roasted potatoes.
Tips
- Temperature is Key: Always let your chicken come to room temperature before roasting to ensure even cooking.
- Dry Skin Technique: Pat the chicken completely dry with paper towels - this is the secret to achieving that irresistibly crispy, golden-brown skin.
- Marinade Mastery: Don't rush the spice rub! Take time to carefully massage the garlic and spice mixture under the skin for maximum flavor penetration.
- Trussing Matters: Properly trussing the chicken helps it cook more evenly and maintains a beautiful presentation.
- Resting is Crucial: Let the chicken rest after cooking for at least 10-15 minutes. This allows the juices to redistribute, ensuring each bite is incredibly moist and flavorful.
- Invest in a Meat Thermometer: Always check that the internal temperature reaches 165°F (74°C) at the thickest part of the thigh for safe and perfectly cooked chicken.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
