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Peruvian-Style Roast Chicken

Close-up slight angle of homemade Peruvian-Style Roast Chicken on white plate
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This Peruvian-Style Roast Chicken features tender, juicy meat infused with bold spices and a vibrant marinade, making it a flavorful centerpiece perfect for any dinner.

Ingredients

Scale
  • 1 whole chicken (about 4 pounds)
  • 4 cloves garlic, minced
  • 2 tablespoons paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 1/4 cup fresh lime juice
  • 1/4 cup white vinegar
  • 1/4 cup soy sauce
  • 1/4 cup beer or chicken broth (optional)
  • 1 yellow onion, sliced
  • Fresh cilantro for garnish

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, combine minced garlic, paprika, cumin, oregano, salt, pepper, vegetable oil, lime juice, vinegar, soy sauce, and beer or chicken broth (if using) to make the marinade.
  3. Pat the chicken dry and place it in a large dish or resealable bag. Pour the marinade over the chicken, making sure it is evenly coated. Marinate for at least 1 hour, preferably overnight in the refrigerator.
  4. Place the sliced onions in a roasting pan and set the marinated chicken on top, breast side up.
  5. Roast the chicken in the preheated oven for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
  6. Let the chicken rest for 10 minutes before carving.
  7. Garnish with fresh cilantro and serve with your favorite sides.

Notes

For an extra crispy skin, baste the chicken with its pan juices halfway through roasting and let it rest uncovered.

Find it online: https://carmenwausa.com/peruvian-style-roast-chicken/