Peruvian Roast Chicken
If you have about 45 minutes to spend in the kitchen, Peruvian Roast Chicken might be an outstanding gluten free, dairy free, and ketogenic recipe to try. This main course has 472 calories, 32g of protein, and 36g of fat per serving. This recipe serves 4 and costs $1.7 per serving. This recipe from Foodista requires olive oil, garlic cloves, juice of lemon, and red wine vinegar. 2 people were impressed by this recipe. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is solid. If you like this recipe, take a look at these similar recipes: Peruvian Roast Chicken, Peruvian Roast Chicken, and Peruvian Roast Chicken.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 3 lb chicken
- 4 garlic cloves
- 0.5 juice of lemon
- 3 tablespoons red wine vinegar
- 1 tablespoon soy sauce
- 3 tablespoons olive oil
- 2 tablespoons paprika
- 1 tablespoon cumin
- 1 teaspoon turmeric
- 4 servings salt
- 4 servings pepper
- 1 serving kitchen twine
- 4 servings kitchen twine
Instructions
- 1
Mix together the marinade ingredients.
- 2
Place the whole chicken into a large (about 2 gallon size) ziploc bag and pour in the marinade.
- 3
Spread the marinade so that it covers all the chicken.
- 4
Marinade overnight.
- 5
Take the chicken out of the fridge about 30-45 minutes before you roast it, so it comes closer to room temperature. This helps the chicken become more moist and cooked evenly.
- 6
Preheat the oven to 450F.
- 7
Remove the chicken from the marinate and brush off any garlic so it will not burn.
- 8
Lay the chicken breast side up in a roasting pan or cast iron skillet.
- 9
Truss the chicken. This keeps the juices in during the roasting and makes the meat more tender.
- 10
Roast 45-55 minutes.
- 11
Let rest 5 minutes before carving.