A few days ago, I posted the Peruvian Green Sauce. Today, meet the chicken the sauce is designed to accompany. This chicken is a Sunday night dinner, company-worthy feast. Serve it along-side some roasted veggies and you have a meal your guests will rave about.
Unlike the sauce, this chicken does not fit in with the quick and easy category. The meat is best when marinated 24 hours ahead of time and the bake time is over an hour. Although it requires some time management, it is an easy to execute recipe. And considering the impressive presentation and tasty reward, it is an awesome option for a dinner party without an overly cumbersome meal prep!
I have played around with various Peruvian Roast Chicken marinate recipes. All were very good, but none were the “Wow!” I wanted. Luckily my best friend lived in Peru and has a collection of this classic recipes variations. From her suggestions, the recipe became the “Wow!” I was looking for. With or without the green sauce, this recipe yields a moist and flavorful result with perfectly browned skin.
Lazy Girl Tip: Shhhh! I always make one extra chicken because this recipe makes excellent sandwich meat! On any given day, my husband has a turkey sandwich for lunch. Mayo, black pepper, turkey, and spinach. Everyday. Without fail. Because I am a snob and stay away from processed foods, I’m not purchasing the processed grocery store variety lunch meat and even though, I make a special trip to an organic butcher. Even with the fancy-pants butcher’s deli meat, the quality is relatively whomp-whomp. So if I’m roasting one of these chicken anyways, why not stick another in the oven and use the meat for sandwiches throughout the week?! The result will be much better quality and will yield even more amazing chicken sandwiches! You can look like a winner to your family and the lack of extra effort will be our little secret;)
Peruvian Roasted Chicken
Active time: 10 minutes Total time: 12-24 hours (includes marinating)
Special equipment: Blender or Immersion Blender
- 3 tbl. extra virgin olive oil
- 1/4 cup lime juice
- 4 large garlic cloves
- 1 tsp. black pepper
- 2 tsp. smoked paprika
- 1 tbl. ground cumin
- 1 1/2 tsp. dried oregano
- 2 tsp. granulated sugar
- 4-5lb. whole chicken
Except for the chicken, combine all ingredients in a blender or bowl if using an immersion blender. Blend until smooth.
Remove giblets from chicken and rinse cavity and exterior of the chickenwith water. Pat dry.
To marinate chicken, gently separate the skin from the meat and pour and massage about 2/3 of the marinate under the skin. Rub the remaining marinate on the exterior of the chicken. Place chicken in an air tight container in the fridge overnight and up to 24 hours prior to baking.
Preheat the oven to 425 degrees prior to baking.
Place the marinated chicken in a lightly oiled dutch oven or baking dish uncovered. Bake for 20 minutes to turn the skin a nice golden brown. Reduce temperature to 375 and continue baking for an additional 1 hour and 10-20 minutes or until juices run clear. Baste the skin with the juices and marinate periodically while baking. This will keep the bird moist and prevent the skin from over drying and cracking. If skin becomes to brown, cover with lid of dutch oven or lightly cover with foil.
When done, remove from oven and allow chicken to sit in juices for 5 minutes prior to carving. Carve and serve immediately! (Don’t forget the green sauce!!)
Note: If you made an extra chicken for week-day lunches, you have two storage options. Either leave it whole and tightly cover with foil on a platter or carve slices and place them in an airtight container (This is what I usually do).