Juicy Peruvian Roast Chicken
Spice up your dinner game with this irresistible Juicy Peruvian Roast Chicken! A bold and flavorful dish featuring garlic, lime, and smoked paprika, this easy recipe is roasted to golden perfection and topped with a vibrant green sauce. Ideal for those looking for easy dinner ideas or healthy food ideas with global flair. This quick dinner option is sure to impress guests or elevate your weeknight meals.
Equipment
- Oven
- Baking sheet
- Blender or Food Processor
Ingredients
Ingredients
- 1 whole chicken (spatchcocked)
- 6 cloves garlic, minced
- 3 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1 jalapeño or 1 tablespoon aji amarillo (optional)
- 2 tablespoons red wine vinegar
Instructions
- Combine garlic, lime juice, olive oil, paprika, cumin, oregano, salt, and pepper in a bowl to make the marinade.
- Rub the marinade all over the chicken, including under the skin. Marinate for 4 hours or overnight.
- Preheat oven to 425°F (220°C). Place chicken skin-side up on a rack over a baking sheet. Roast 45–55 minutes, or until the thickest part reaches 165°F.
- Blend cilantro, parsley, garlic, vinegar, olive oil, and optional chili until smooth. Season with salt and pepper.
- Let chicken rest 10 minutes before slicing. Serve over rice with the green sauce.
Notes
1. For crispier skin, finish under broiler for 2–3 minutes.
2. Leftovers can be used in tacos or grain bowls the next day.
2. Leftovers can be used in tacos or grain bowls the next day.
Nutrition
Calories: 425kcalCarbohydrates: 3gProtein: 36gFat: 28gSaturated Fat: 7gCholesterol: 115mgSodium: 590mgFiber: 1gVitamin A: 12IUVitamin C: 18mgCalcium: 4mgIron: 10mg
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