Peruvian Roast Chicken Recipe

Looking for an easy Peruvian Roast Chicken recipe? Learn how to make Peruvian Roast Chicken using healthy ingredients.


Submitted by crhabich

Makes 4 servings



From Cook's Illustrated http://www.cooksillustrated.com/recipes/detail.asp?docid=27399

Recipe Ingredients for Peruvian Roast Chicken

3 tablespoons extra-virgin olive oil
1/4 cup fresh mint leaves
2 tablespoons kosher salt
6 tsp garlic, peeled and roughly chopped
1 tablespoon ground black pepper
1 tablespoon ground cumin
1 tablespoon sugar
2 teaspoons smoked paprika
2 teaspoons dried oregano
2 teaspoons lime zest, finely grated
1/4 cup lime juice
1 teaspoon jalapeno pepper, chopped
16 ounces chicken , (3.5-4 pound whole chicken)

Recipe Directions for Peruvian Roast Chicken

  1. Process all ingredients except chicken in blender until smooth paste forms, 10 to 20 seconds. Using fingers or handle of wooden spoon, carefully loosen skin over thighs and breast and remove any excess fat. Rub half of paste beneath skin of chicken. Spread entire exterior surface of chicken with remaining paste. Tuck wingtips underneath chicken. Place chicken in gallon-size zipper-lock bag and refrigerate at least 6 hours and up to 24 hours.

  2. Adjust oven rack to lowest position and heat oven to 325 degrees. Place vertical roaster on rimmed baking sheet. Slide chicken onto vertical roaster so chicken stands upright and breast is perpendicular to bottom of pan. Roast until skin just begins to turn golden and instant-read thermometer inserted into thickest part of breast registers 140 degrees, 45 to 55 minutes. Carefully remove chicken and pan from oven and increase oven temperature to 500 degrees.

  3. When oven is heated to 500 degrees, place 1 cup water in bottom of pan and return pan to oven. Roast until entire skin is browned and crisp and instant-read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees in thickest part of thigh, about 20 minutes (replenish water as necessary to keep pan from smoking), rotating bird 180 degrees halfway through cooking.

  4. Carefully remove chicken from oven and let rest, still on vertical roaster, 20 minutes. Using kitchen towel, carefully lift chicken off vertical roaster and onto platter or cutting board. Carve chicken and serve, passing Spicy Mayonnaise separately.

Categories

Main Dish

Nutrition Facts
Serving Size 167.3g
Amount Per Serving
Calories
343
Calories from Fat
225
% Daily Value*
Total Fat
25.0g
38%
Saturated Fat
6.6g
33%
Trans Fat
0.0g
Cholesterol
81mg
27%
Sodium
3576mg
149%
Potassium
148mg
4%
Total Carbohydrates
9.3g
3%
Dietary Fiber
2.0g
8%
Sugars
3.7g
Protein
22.5g
Vitamin A 17% Vitamin C 16%
Calcium 6% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
    Bad points
  • Very high in sodium
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