The Perfect Peruvian Roasted Chicken Recipe for Family Dinners

Peruvian roasted chicken revolutionizes weeknight dinner traditions with its bold, zesty profile.

Ancient culinary techniques merge seamlessly with vibrant spice combinations in this mouthwatering preparation.

Marinating enhances ordinary poultry into a succulent masterpiece bursting with complex layers of flavor.

Traditional seasonings dance across the skin, creating a crisp exterior that seals in rich, tender meat.

Mediterranean and South American influences weave together, producing an aromatic dish that feels simultaneously familiar and exotic.

Each carefully selected spice contributes depth and character, elevating simple ingredients into something extraordinary.

Prepare to embark on a gastronomic journey that will tantalize your taste buds.

Tips for Getting That Signature Peruvian Kick

• Massage the Marinade: Thoroughly rub the spice paste under the chicken skin for deeper flavor penetration and more intense seasoning.
• Control Chicken Moisture: Pat the chicken completely dry before applying marinade to ensure crispy, golden-brown skin that seals in juices.
• Strategic Vegetable Placement: Arrange onions and peppers around chicken edges to prevent burning and create delicious caramelized side dishes.
• Temperature Precision: Use an instant-read meat thermometer to guarantee perfectly cooked chicken without drying out the meat.
• Resting Ritual: Let the chicken rest exactly 10 minutes after roasting to redistribute internal juices, ensuring each slice remains tender and succulent.

Best Storage for Keeping the Juices Locked In

• Refrigeration: Transfer leftover chicken and corn to airtight containers within two hours of cooking. Store separately to maintain optimal freshness. Properly sealed, these items will last 3-4 days in the refrigerator.
• Freezing: Slice chicken meat off the bone before freezing. Place in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Frozen chicken stays good for up to 4 months. Wrap corn cobs individually in plastic wrap, then aluminum foil for best preservation.
• Reheating: Warm refrigerated chicken in the oven at 350°F for best results. Spread pieces in a single layer on a baking sheet, drizzle with a little chicken broth to prevent drying.

What to Pair With This Bold Roast

• Boost Flavor with Zesty Salsa Verde: Whip up a bright, tangy salsa verde using fresh cilantro, green chiles, and lime juice to cut through the rich roasted chicken's intensity.
• Pair with Crisp Peruvian Beer: Grab a cold Cusqueña or Modelo to complement the spices and provide a refreshing counterpoint to the hearty roasted meat.
• Serve with Creamy Aji Amarillo Sauce: Create a traditional Peruvian side sauce using aji amarillo peppers, mayo, and garlic to add a creamy, spicy kick that elevates the entire dish.
• Match with Citrusy White Wine: Select a bright Sauvignon Blanc or Albariño to match the lemon and herb notes in the chicken, creating a harmonious flavor profile that dances on your palate.

Fresh Twists That Still Stay True to the Flavor

• Herb Garden Fusion: Replace standard spices with fresh rosemary, thyme, and sage for an aromatic Mediterranean-inspired version of the chicken. Combine herbs with olive oil to create a fragrant marinade that transforms the traditional recipe.
• Spicy Andean Style: Incorporate aji amarillo pepper paste and increase cumin quantities for a bold, fiery Peruvian chicken experience. Add extra chili flakes to amplify heat levels and create a more intense flavor profile.
• Citrus Infusion Remix: Swap vinegar with fresh orange and lime juice to introduce bright, zesty undertones. Include orange zest and additional citrus segments around the chicken during roasting for enhanced tanginess and depth.
• Smoky Chipotle Version: Substitute paprika with ground chipotle pepper and add smoked sea salt for a rich, deep smoky flavor. Include a touch of adobo sauce to enhance the complex, robust taste of the roasted chicken.

Why Peruvian Chicken Is Packed With Zingy, Smoky Flavor

• Burst with Authentic Flavors: The combination of paprika, cumin, oregano, and garlic creates a vibrant Peruvian-style marinade that infuses the chicken with bold, complex taste sensations.
• Effortless One-Pan Wonder: Roasting the chicken with peppers and onions in a single pan simplifies cooking while allowing vegetables to absorb delicious meat juices, minimizing cleanup and maximizing convenience.
• Perfectly Juicy Protein Centerpiece: The careful basting technique and precise cooking temperature ensure the chicken remains incredibly moist and tender, delivering a succulent main course that's guaranteed to impress dinner guests.
• Complete Meal in One Roast: By including corn cobs alongside the chicken, this recipe transforms a simple roasted dish into a complete, satisfying meal that offers protein, vegetables, and delightful complementary textures in every bite.

All the Spices and Citrus That Make It Pop

• Whole Chicken: Lean meat perfect for roasting, best when fresh and plump with no discoloration.

• Olive Oil, Additional Oil: Helps create a smooth marinade and ensures chicken stays moist during roasting.
• Paprika, Cumin, Oregano, Garlic Powder: Classic Peruvian spices that provide deep, warm flavor profile.
• Salt, Black Pepper: Essential seasonings that enhance overall taste and balance spice blend.
• White Vinegar: Adds tangy brightness and helps tenderize the chicken.

• Bell Peppers, Onions: Aromatic vegetables that create flavorful roasting base and caramelize during cooking.
• Lemon: Provides citrusy brightness and helps keep chicken moist inside cavity.
• Fresh Corn Cobs: Sweet side dish that complements the roasted chicken perfectly.

How to Roast Chicken That’s Tender With a Crisp Skin

Step 1: Prepare the Oven

Preheat the oven to 400°F and lightly grease a large roasting pan to ensure smooth cooking.

Step 2: Create Flavor-Packed Marinade

• Olive oil
• Paprika
• Cumin
• Dried oregano
• Salt
• Black pepper
• Garlic powder
• White vinegar
• Extra olive oil

Whisk the ingredients together until they form a smooth, aromatic paste.

Step 3: Arrange Vegetable Base

Spread chopped peppers and onions across the bottom of the roasting pan. Drizzle of the prepared marinade over the vegetables and toss gently to coat evenly.

Step 4: Prepare the Chicken

• Remove any giblets or neck from the cavity
• Pat the chicken dry with paper towels
• Place the chicken centered in the roasting pan
• Generously coat the entire chicken with the remaining marinade
• Stuff lemon slices inside the cavity
• Scatter additional lemon slices around the vegetables

Step 5: Wrap Corn for Roasting

Tightly wrap corn cobs in aluminum foil, preparing them for later roasting.

Step 6: Roast to Perfection

• Check internal temperature reaches 175-180°F at the thickest part of the breast
• Baste chicken with pan juices halfway through cooking
• If skin browns too quickly, loosely cover with aluminum foil

Step 7: Add Corn to Roasting

After 1 hour of cooking, add the foil-wrapped corn to the oven. Continue roasting for an additional 45 minutes until corn is tender.

Step 8: Rest and Serve

Remove the chicken from the oven and let it rest for 10 minutes before carving. This allows juices to redistribute, ensuring a moist and flavorful meal.

Peruvian Roasted Chicken Recipe

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4.6 from 40 reviews

• Total Time: 1 hour 20 minutes
• Yield: 4 1x

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Description

Peruvian roasted chicken delivers a symphony of zesty flavors from South America’s culinary landscape. Aromatic herbs, smoky paprika, and tangy lime meld together, promising a mouthwatering experience that transports diners directly to Peru’s vibrant kitchens.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 whole chicken (approximately 4 pounds, preferably Bell & Evans)

Fresh Vegetables and Aromatics:

• 2 large yellow onions (sliced thickly)
• 2 bell peppers (chopped; 1 red and 1 green)
• 3 ears of fresh corn (shucked)
• 5 cloves garlic (finely chopped)
• 1 lemon (sliced)

Spices and Seasonings:

• 1.5 tablespoons (22.5 milliliters) sweet paprika
• 1 tablespoon (15 milliliters) ground cumin
• 1 teaspoon (5 milliliters) dried oregano
• 1 teaspoon (5 milliliters) fine sea salt
• 1 teaspoon (5 milliliters) ground black pepper
• 2.5 tablespoons (37.5 milliliters) white wine vinegar
• 1.5 teaspoons (7.5 milliliters) olive or canola oil (plus additional for greasing the pan)

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Instructions

1. Preheat the oven to 400°F (204°C) and prepare a large roasting pan with a light coating of cooking spray or oil.
2. Create a robust marinade by whisking together olive oil, paprika, ground cumin, dried oregano, kosher salt, black pepper, garlic powder, white vinegar, and additional olive oil until a smooth, fragrant paste forms.
3. Distribute chopped bell peppers and yellow onions across the roasting pan, drizzle one tablespoon of the prepared marinade over the vegetables, and gently toss to ensure even coating.
4. Remove any giblets or neck from the chicken’s internal cavity. Center the whole chicken in the roasting pan, generously massage the remaining marinade all over the skin, and stuff fresh lemon slices inside the cavity while scattering additional slices around the vegetables.
5. Wrap fresh corn on the cob tightly in aluminum foil, preparing them for roasting.
6. Roast the chicken for approximately 1 hour and 25 minutes, monitoring the internal temperature until it reaches 175-180°F (79-82°C) at the thickest part of the breast. Periodically baste the chicken with pan juices and tent with foil if the skin browns too quickly.
7. After the first hour of cooking, add the foil-wrapped corn to the oven and continue roasting for an additional 40-45 minutes until the corn is tender and the chicken is fully cooked.
8. Remove the roasting pan from the oven and let the chicken rest undisturbed for 10-12 minutes before carving to allow juices to redistribute, ensuring a moist and flavorful result.

Notes

• Discover the vibrant flavors of Peruvian cuisine with this mouthwatering roasted chicken recipe that transforms a simple meal into a culinary adventure.
• Prepare the magical spice paste early to let ingredients mingle and intensify their robust, aromatic profiles before coating the chicken.
• Strategic vegetable placement creates a natural roasting platform that infuses additional depth and prevents chicken from sticking to the pan.
• Check chicken’s internal temperature carefully, ensuring it reaches the perfect doneness while maintaining maximum juiciness and tenderness.
• Aluminum foil becomes your secret weapon for protecting delicate corn and preventing potential burning during the extended roasting process.
• Resting the chicken after cooking allows precious juices to redistribute, guaranteeing each bite remains incredibly succulent and flavorful.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Peruvian

Nutrition

• Serving Size: 4
• Calories: 442 kcal
• Sugar: 3 g
• Sodium: 689 mg
• Fat: 26 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 36 g
• Cholesterol: 107 mg