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!
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr30 minutesmins
Calories: 434kcal
Author: Ms.Yum
Ingredients
1whole chickenabout 4 pounds
2clovesof garlic
3tbspn olive oil
3tspn salt
2tspn paprika
2tspn cumin
1tspn black peppercorns
1orange
2habanero peppers
1/2a 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).