Peruvian Roast Chicken Recipe

Name: Peruvian Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 T evo; 1/4 C mint leaves, packed; 2 T salt; 6 garlic cloves; 1 T black pepper; 1 T ground cumin; 1 T sugar; 2 t smoked paprika; 2 t dried oregano; 2 t finely grated zest and 1/4 C juice from 2 limes; 1 t minced habanero chili; 1 whole chicken, 3-4 lbs

Servings: persons

3 T evo
1/4 C mint leaves, packed
2 T salt
6 garlic cloves
1 T black pepper
1 T ground cumin
1 T sugar
2 t smoked paprika
2 t dried oregano
2 t finely grated zest and 1/4 C juice from 2 limes
1 t minced habanero chili
1 whole chicken, 3-4 lbs

1
1. Process all ingredients except chicken in blender to form smooth paste. Loosen skin over thighs and breast and spread paste under skin and on surface of chicken. Place in ziplock and refrigerate 6-24 hrs.
2
2. Heat oven to 325 degrees. Put chicken on clay cone. Roast until skin turns brown and breast registers 140 degrees. About 45-55 minutes. Remove chicken from oven and raise temp to 500 degrees.
3
3. When oven is 500, place 1 C of water in bottom of pan and return to oven. Roast until skin brown and crisp. Temp should be 160 in breast and 175 in thigh, about 20 minutes.
4
4. Remove from oven and rest 20 minutes. Carve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 T evo, 1/4 C mint leaves, packed, 2 T salt, 6 garlic cloves, and more.

Yes, Peruvian Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peruvian Roast Chicken

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