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PERUVIAN ROASTED CHICKEN

PERUVIAN ROASTED CHICKEN

A whole roasted chicken covered in a spicy, garlicky paste with sweet peppers, onions and corn.
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Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4 - 5 servings
Author: Olivia

Ingredients

  • 1 + 1/2 teaspoons olive or canola oil plus more for greasing pan
  • 1 + 1/2 tablespoons sweet paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • 5 cloves garlic finely chopped
  • 2 + 1/2 tablespoons white wine vinegar
  • 2 large yellow onions thickly sliced
  • 2 bell peppers cut into chunks (I used 1 red and 1 green)
  • 1 whole chicken about 4 pounds (I like Bell & Evans)
  • 1 lemon sliced
  • 3 ears of fresh corn shucked

Instructions

  • Preheat oven to 4oo°F. Grease a large roasting pan.
  • In a small bowl mix the oil, paprika, cumin, oregano, salt, pepper, garlic, vinegar and oil together to make a paste.
  • Put the peppers and onions in the roasting pan and add a tablespoon of the paste, toss well. Move them to the sides of the pan, a few on the bottom are ok.
  • Check the cavity of the chicken and clean it out - the neck/innards might be there in a bag - just discard. Place the chicken in the pan and cover it all over with the remaining paste. Shove a few of the lemon slices into the cavity of the chicken and nestle the rest into the vegetables.
  • Wrap the corn in aluminum foil.
  • Bake about 1 hour and 30 minutes or until a meat thermometer in the thickest part of the breast registers 175 to 180 degrees F. Baste the chicken with the juices off the bottom of the pan halfway through. If the skin gets too dark for your liking just place a piece of aluminum foil over the top.
  • About 45 minutes into the cooking time put the corn in the oven.
  • Let the chicken rest 10 minutes before slicing.

Nutrition

Serving: 1grams