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.
Ingredients
Scale
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)
Instructions
- Preheat the oven to 400°F (204°C) and prepare a large roasting pan with a light coating of cooking spray or oil.
- 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.
- 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.
- 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.
- Wrap fresh corn on the cob tightly in aluminum foil, preparing them for roasting.
- 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.
- 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.
- 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