This Peruvian Style Roast Chicken recipe will adds class to your dinner table that belies its simplicity. This is guaranteed to attract many impressed stares at your spread not to mention a lot of drools!
Can I say yum!!!
I had some guests over this past weekend, and I wanted to try impressing them with something that looked “hard” to make. This dish will take some time, but it is as easy as… well, lets see….
I Served my Peruvian style chicken with a side of homemade green sauce.
Peruvian Style Roast Chicken
This Peruvian Style Roast Chicken adds a touch of class to your dinner table that belies its simplicity. It's guaranteed to attract many impressed stares!
Calories: 434kcal
Ingredients
- 1 whole chicken about 4 pounds
- 2 cloves of garlic
- 3 tbspn olive oil
- 3 tspn salt
- 2 tspn paprika
- 2 tspn cumin
- 1 tspn black peppercorns
- 1 orange
- 2 habanero peppers
- 1/2 a small red onion
Instructions
- In a small blender or food processor, combine all the ingredients except for the chicken, onions and orange.
- Juice half of the small orange and add to the food processor with the other ingredients and blend until relatively smooth.
- Spread mixture evenly over the chicken, under the skin of the chicken, and in the chicken cavity. Allow the chicken to marinade in the refrigerator fro 4-6 hrs or overnight.
- Bring the chicken to room temperature, stuff with left over half orange and onion, and roast preferably in a roasting pan over a rack (I used my good ol-cast iron skillet) in a preheated 425F oven for 30 minutes.
- After 30 minutes, if you are satisfied with the color on the chicken cover it lightly with foil paper.
- Bring the heat down to 375F and roast for another hour or until the juices run clear when you pierce the chicken breast.
- Rest the chicken for 15 minutes, carve and serve with green sauce (recipe coming soon).
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