Peruvian Roast Chicken
Peruvian Roast Chicken is a gluten free, dairy free, and ketogenic main course. This recipe makes 4 servings with 472 calories, 32g of protein, and 36g of fat each. For $1.7 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. If you have soy sauce, garlic cloves, cumin, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. This recipe is liked by 2 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 2%. Similar recipes include Peruvian Sudado De Pescado (Peruvian Fish Stew), Peruvian Style Roast Chicken With Roasted Garlic, and Peruvian Roast Chicken.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 3-4 lb. whole chicken
4 garlic cloves, chopped
juice of 1/2 lemon
3 tablespoons white vinegar or red wine vinegar
1 tablespoon soy sauce
3 tablespoons canola or olive oil
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon turmeric
salt
black pepper
kitchen twine
kitchen twine
Equipment:
oven
roasting pan
Cooking instruction summary:
1. Mix together the marinade ingredients. 2. Place the whole chicken into a large (about 2 gallon size) ziploc bag and pour in the marinade. 3. Spread the marinade so that it covers all the chicken. 4. Marinade overnight. 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. Preheat the oven to 450F. 7. Remove the chicken from the marinate and brush off any garlic so it will not burn. 8. Lay the chicken breast side up in a roasting pan or cast iron skillet. 9. Truss the chicken. This keeps the juices in during the roasting and makes the meat more tender. 10. Roast 45-55 minutes. 11. Let rest 5 minutes before carving.
Step by step:
1. Mix together the marinade ingredients.
2. Place the whole chicken into a large (about 2 gallon size) ziploc bag and pour in the marinade.
3. Spread the marinade so that it covers all the chicken.
4. Marinade overnight.
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. Preheat the oven to 450F.
7. Remove the chicken from the marinate and brush off any garlic so it will not burn.
8. Lay the chicken breast side up in a roasting pan or cast iron skillet.
9. Truss the chicken. This keeps the juices in during the roasting and makes the meat more tender.
10. Roast 45-55 minutes.
11. Let rest 5 minutes before carving.
Nutrition Information:
covered percent of daily need
