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!
- Prep time
- 27 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
In a small blender or food processor, combine all the ingredients except for the chicken, onions and orange.
- 2
Juice half of the small orange and add to the food processor with the other ingredients and blend until relatively smooth.
- 3
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.
- 4
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.
- 5
After 30 minutes, if you are satisfied with the color on the chicken cover it lightly with foil paper.
- 6
Bring the heat down to 375F and roast for another hour or until the juices run clear when you pierce the chicken breast.
- 7
Rest the chicken for 15 minutes, carve and serve with green sauce (recipe coming soon).