Peruvian Roast Chicken With Garlic And Lime Recipe

Name: Peruvian Roast Chicken With Garlic And Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3tablespoons extra-virgin olive oil; 1/4cup lightly packed fresh mint leaves; 2tablespoons kosher salt; 6 medium garlic cloves, peeled and roughly chopped; 1tablespoon ground black pepper; 1tablespoon ground cumin; 1tablespoon sugar; 2teaspoons smoked paprika; 2teaspoons dried oregano; 2teaspoons finely grated zest and 1/4 cup juice from 2 limes; 1teaspoon minced habanero chile (see note); 1(3 1/2-to 4-pound) whole chicken

Servings: persons

3tablespoons extra-virgin olive oil
1/4cup lightly packed fresh mint leaves
2tablespoons kosher salt
6 medium garlic cloves, peeled and roughly chopped
1tablespoon ground black pepper
1tablespoon ground cumin
1tablespoon sugar
2teaspoons smoked paprika
2teaspoons dried oregano
2teaspoons finely grated zest and 1/4 cup juice from 2 limes
1teaspoon minced habanero chile (see note)
1(3 1/2-to 4-pound) whole chicken

1
1. Process all ingredients except chicken in blender until smooth paste forms, 10 to 20 seconds. Using fingers or handle of wooden spoon, carefully loosen skin over thighs and breast and remove any excess fat. Rub half of paste beneath skin of chicken. Spread entire exterior surface of chicken with remaining paste. Tuck wingtips underneath chicken. Place chicken in gallon-size zipper-lock bag and refrigerate at least 6 hours and up to 24 hours.
2
2. Adjust oven rack to lowest position and heat oven to 325 degrees. Place vertical roaster on rimmed baking sheet. Slide chicken onto vertical roaster so chicken stands upright and breast is perpendicular to bottom of pan. Roast until skin just begins to turn golden and instant-read thermometer inserted into thickest part of breast registers 140 degrees, 45 to 55 minutes. Carefully remove chicken and pan from oven and increase oven temperature to 500 degrees.
3
3. When oven is heated to 500 degrees, place 1 cup water in bottom of pan and return pan to oven. Roast until entire skin is browned and crisp and instant-read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees in thickest part of thigh, about 20 minutes (replenish water as necessary to keep pan from smoking), rotating bird 180 degrees halfway through cooking.
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4. Carefully remove chicken from oven and let rest, still on vertical roaster, 20 minutes. Using kitchen towel, carefully lift chicken off vertical roaster and onto platter or cutting board. Carve chicken and serve, passing Spicy Mayonnaise separately.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 12 ingredients. The key ingredients include: 3tablespoons extra-virgin olive oil, 1/4cup lightly packed fresh mint leaves, 2tablespoons kosher salt, 6 medium garlic cloves, peeled and roughly chopped, and more.

Yes, Peruvian Roast Chicken With Garlic And Lime 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 With Garlic And Lime

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