Peruvian-Style Roast Chicken Recipe

Name: Peruvian-Style Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head garlic; 1 3 to 4lb chicken, excess fat trimmed and giblets removed; 2 teaspoons kosher salt, plus additional for seasoning; 1/2 teaspoon freshly ground black pepper, plus additional for seasoning; 4 tablespoons white vinegar; 3 tablespoons white wine; 1 1/2 tablespoons ground cumin; 2 tablespoons paprika; 2 tablespoons light soy sauce; 2 teaspoons sugar; 1 teaspoon vegetable oil; juice of 1 lemon; 1 quart water

Servings: persons

1 head garlic
1 3 to 4lb chicken, excess fat trimmed and giblets removed
2 teaspoons kosher salt, plus additional for seasoning
1/2 teaspoon freshly ground black pepper, plus additional for seasoning
4 tablespoons white vinegar
3 tablespoons white wine
1 1/2 tablespoons ground cumin
2 tablespoons paprika
2 tablespoons light soy sauce
2 teaspoons sugar
1 teaspoon vegetable oil
juice of 1 lemon
1 quart water

1
Combine water and lemon, and wash chicken in the solution.
2
Remove 5 cloves from the garlic head, then halve the remaining head horizontally. Season the chicken cavity with salt and pepper to taste, then stuff with the halved garlic. Place the chicken in a ziploc bag.
3
Smash the garlic cloves, sprinkle with the 2 teaspoons salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic in a bowl and mix with vinegar, wine, black pepper, paprika and cumin. Pour the spice mixture over the chicken and refrigerate for a minimum of 2 hours (and no more than 24).
4
Remove the chicken from the refrigerator and preheat oven to 425u00b0. Whisk the soy sauce and sugar together and brush all over the outside of the bird. Tuck the wings under the back, cross the legs, and tie them with kitchen twine. Set in a roasting pan and brush with oil.
5
Roast until the back is golden brown, 35 to 40 minutes. Remove the pan from the oven and turn the chicken breast side up. Cut the string where it holds the legs together and gently open up the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170u00b0 F, 20 to 25 minutes more. Transfer the chicken to a carving board and let rest for 10 minutes before carving.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 head garlic, 1 3 to 4lb chicken, excess fat trimmed and giblets removed, 2 teaspoons kosher salt, plus additional for seasoning, 1/2 teaspoon freshly ground black pepper, plus additional for seasoning, and more.

Yes, Peruvian-Style 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.

That's it — enjoy your meal!

Peruvian-Style Roast Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions