Peruvian Roast Chicken – a delicious recipe with chicken, garlic, lemon, white vinegar, soy sauce, canola oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1. Mix together the marinade ingredients.
2
2. Place the whole chicken into a large (about 2 gallon size) ziploc bag and pour in the marinade.
3
3. Spread the marinade so that it covers all the chicken.
4
4. Marinade overnight.
5
5. Take the chicken out of the fridge about 30-45 minutes before you roast it, so it comes closer to room temperature. This helps the chicken become more moist and cooked evenly.
6
6. Preheat the oven to 450F.
7
7. Remove the chicken from the marinate and brush off any garlic so it will not burn.
8
8. Lay the chicken breast side up in a roasting pan or cast iron skillet.
9
9. Truss the chicken. This keeps the juices in during the roasting and makes the meat more tender.
10
10. Roast 45-55 minutes.
11
11. Let rest 5 minutes before carving.
1044
kcal
Calories
31
g
Fat
41
g
Carbs
149
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 pounds chicken, 4 garlic cloves chopped, 1/2 lemon, 3 tablespoons white vinegar or red wine vinegar, 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.
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