Peruvian Roast Chicken

Name: Peruvian Roast Chicken
Total time: 3600 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 3 to 4 lb Whole chicken . 1; , 4 Cloves Garlic Chopped; 1/2 Lemon , Juiced; 3 Tablespoons Vinegar (either white or red wine); 1 Tablespoon Soy Sauce; 3 Tablespoons Olive Oil; 2 Tablespoons Paprika; 1 Tablespoon Cumin; 1 Teaspoon Turmeric; Black Pepper; Salt; Kitchen Twine

mona @cook_7798400

This is a easy way to spice up your traditional roast chicken.

mona @cook_7798400

This is a easy way to spice up your traditional roast chicken.

Saved

Ingredients

60 mins

4-serving

3 to 4 lbWhole chicken . 1
, 4 ClovesGarlic Chopped
1/2Lemon , Juiced
3 TablespoonsVinegar (either white or red wine)
1 TablespoonSoy Sauce
3 TablespoonsOlive Oil
2 TablespoonsPaprika
1 TablespoonCumin
1 TeaspoonTurmeric
Black Pepper
Salt
Kitchen Twine

Saved

Steps

60 mins

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.
12

Serve with Peruvian Green Sauce.