Zesty Peruvian Roasted Chicken

$- Whole chicken (4-5 lbs) - Garlic, minced - Fresh lime juice - Extra virgin olive oil - Ground cumin - Smoked paprika - Dried oregano - Black pepper - Kosher salt - Chili powder - Fresh cilantro, finely chopped - Limes, cut into wedges - Red onion, sliced into wedges for roasting For the main ingredients, the whole chicken is the star. It gives us juicy meat and crispy skin. I love using fresh garlic and lime juice to add zest. Extra virgin olive oil helps keep it moist during cooking. The spices are where the magic happens. Ground cumin adds warmth. Smoked paprika gives a lovely color and a hint of smokiness. Dried oregano brings in earthy notes. Black pepper and kosher salt enhance the flavors. Chili powder adds a bit of heat. For garnishes, fresh cilantro brightens up the dish. Lime wedges let you add a tangy kick. The red onion, roasted alongside the chicken, adds sweetness and depth. This mix of ingredients creates a truly flavorful and savory delight. {{ingredient_image_2}} First, preheat your oven to 425°F (220°C). This hot temperature helps the chicken skin get nice and crispy. Next, create your marinade. In a bowl, mix together: - 4 cloves garlic, minced - 2 teaspoons ground cumin - 2 teaspoons smoked paprika - 1 teaspoon dried oregano - 1 teaspoon freshly ground black pepper - 2 teaspoons kosher salt - 1/4 cup freshly squeezed lime juice - 1/4 cup extra virgin olive oil - 1 teaspoon chili powder Stir well until everything blends nicely. This mix will give your chicken great flavor. Now, it's time to marinate the chicken. Place your whole chicken in a large ziplock bag or a deep dish. Pour the marinade over the chicken. Make sure to coat it well inside and out. Seal the bag or cover the dish tightly. Refrigerate for at least 1 hour. For the best taste, let it marinate overnight. After marinating, take the chicken out of the fridge. Let it sit at room temperature for about 30 minutes. This helps it cook evenly. Place the chicken on a roasting pan with the breast side up. Scatter red onion wedges around the chicken. Put the pan in your preheated oven. Roast for about 1 hour and 15 minutes. The chicken is done when it reaches 165°F (75°C) inside. Baste it with the pan juices halfway through to keep it moist. Once cooked, take the chicken out of the oven. Let it rest for 10-15 minutes before carving. This step is very important. It allows the juices to settle, making the chicken juicier. When ready to serve, sprinkle chopped cilantro over the chicken. Serve with lime wedges. Guests can squeeze fresh lime juice on their portions for extra flavor. Enjoy your delicious Peruvian roasted chicken! To get that perfect crispy skin, bake your chicken at a high temperature of 425°F. This heat helps render the fat and crisp the skin. While roasting, baste the chicken with its own juices halfway through. This adds flavor and keeps the skin moist. Marinating your chicken is key to great taste. I recommend marinating for at least 1 hour. However, letting it sit overnight gives the best flavor. The longer the chicken sits in the marinade, the more it absorbs those tasty spices. A meat thermometer is your best friend for perfect doneness. Insert it into the thickest part of the chicken. It should read 165°F. This ensures your chicken is safe to eat and juicy. Use this tool to avoid undercooking or overcooking. Pro Tips Marinate Longer for Deeper Flavor: For the best flavor, marinate the chicken overnight. This allows the spices to penetrate the meat more thoroughly, enhancing the overall taste. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer. The internal temperature should reach 165°F (75°C) for safe consumption. Baste for Moisture: Basting the chicken with its own juices halfway through roasting will keep it moist and flavorful, resulting in a tender texture. Rest Before Carving: Allow the roasted chicken to rest for 10-15 minutes after cooking. This step helps the juices redistribute, making for a juicier and more delicious serving. {{image_4}} To make your Peruvian roasted chicken spicy, add extra chili or hot sauce to the marinade. This will bring a kick that many enjoy. Simply mix in your favorite hot sauce when you combine the marinade ingredients. Try using jalapeño or cayenne for a more intense heat. If you like heat, this variation will surely please your taste buds. For a fresh twist, you can incorporate herbs like thyme or rosemary. These herbs add a fragrant aroma and a rich taste. When mixing the marinade, chop the herbs finely and stir them in thoroughly. This herb-infused option complements the chicken beautifully. You might find that the mix of herbs pairs well with the lime juice. If you want to try something different, consider alternatives to oven roasting like grilling or air-frying. Grilling gives your chicken a smoky flavor, while air-frying makes it crispy with less oil. For grilling, keep the chicken on medium heat and turn it often. If using an air fryer, cook the chicken at 375°F for about 30-40 minutes. Both methods provide delicious results. Store your Peruvian roasted chicken in the fridge within two hours of cooking. Use an airtight container to keep it fresh. You can also wrap the chicken in plastic wrap. The chicken stays good for three to four days in the fridge. Make sure to separate any leftover sides to keep everything fresh. To freeze the chicken, let it cool down first. Cut it into pieces for easier storage. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. Label the bag with the date. Frozen chicken lasts up to three months. To reheat, thaw it in the fridge overnight. Then, warm it in the oven at 350°F (175°C) until heated through. Get creative with leftover chicken! You can shred it for tacos or burritos. Add it to salads for extra protein. Mix it into soups or stir-fries. Leftover chicken can also be added to pasta dishes or sandwiches. The options are endless, and it keeps meals exciting! To cook your chicken well, aim for an internal temperature of 165°F (75°C). Use a meat thermometer to check the thickest part of the chicken, usually the breast or thigh. Insert the thermometer without touching bone for an accurate reading. If the juices run clear when you cut into the chicken, it’s ready to serve. Always let it rest after cooking for juicy meat! Yes, you can use chicken parts like thighs or breasts. Adjust the cooking time to about 30-40 minutes for parts. Check the internal temperature as mentioned earlier. Chicken parts will cook faster, so keep an eye on them. This method allows for varied seasoning and easier serving. Peruvian roasted chicken shines with many sides. Try serving it with: - Rice and beans - Roasted vegetables - A fresh salad - Fried plantains Consider adding aji verde, a spicy green sauce, for an extra kick. These sides complement the chicken’s flavors and create a hearty meal. Peruvian roasted chicken uses simple ingredients for bold flavors. You learned about marinating, roasting, and tips for extra crispy skin. Remember, resting the chicken after cooking makes it juicy. You can explore spicy variations or herb-infused options to mix things up. Lastly, don't forget to store leftovers properly for future meals. With these steps, you can create a delicious dish that impresses everyone. Enjoy cooking and sharing your roasted chicken masterpiece!$

Zesty Peruvian Roasted Chicken

A flavorful roasted chicken marinated with garlic, spices, and lime for a zesty kick.

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Main Course

Cuisine Peruvian

Servings 4

Ingredients

1 whole chicken (approximately 4-5 lbs)
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
0.25 cup freshly squeezed lime juice
0.25 cup extra virgin olive oil
1 teaspoon chili powder
0.25 cup fresh cilantro, finely chopped
2 limes cut into wedges (for serving)
1 red onion sliced into wedges (for roasting)

Instructions

Preheat your oven to 425°F (220°C).
In a mixing bowl, combine minced garlic, cumin, smoked paprika, oregano, black pepper, kosher salt, lime juice, olive oil, and chili powder to create a marinade.
Place the chicken in a large ziplock bag or deep dish and pour the marinade over it, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.
After marination, let the chicken rest at room temperature for about 30 minutes. Arrange it on a roasting pan with the breast side up and scatter onion wedges around it.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste halfway through with pan juices.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Sprinkle freshly chopped cilantro over the chicken and serve with lime wedges for guests to squeeze over their portions.

Notes

For an appealing presentation, serve on a large platter surrounded by roasted onion and lime wedges.

Keyword chicken, marinated, Peruvian, roasted, zesty