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Peruvian-style Roasted Chicken

Peruvian-style Roasted Chicken prepared dish

This peruvian-style roasted chicken is deeply seasoned with cumin, paprika, garlic, vinegar, wine, and lemon for a bold, savory flavor and beautifully bronzed skin. It is an excellent centerpiece for a dinner gathering and works especially well roasted or cooked on a rotisserie.

This recipe is world style, dinner, scaled for 8 servings, with 20 min prep and 55 min cook.

Prep: 20 min · Cook: 55 min · Total: 75 min · Serves: 8

Quick cooking notes

  • Core ingredients include roasting chickens, white wine, white vinegar, canola oil.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 2 whole roasting chickens (about 4 lb each)
  • 0.25 cup white wine
  • 0.25 cup white vinegar
  • 2 tbsp canola oil
  • 2 tbsp water
  • 2 tbsp lemon juice (freshly squeezed)
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 2.5 tsp salt
  • 1.5 tsp freshly ground black pepper

Instructions

  1. In a medium bowl, whisk together the white wine, white vinegar, canola oil, water, lemon juice, ground cumin, paprika, garlic powder, salt, and black pepper.
  2. Pat the chickens dry with paper towels and trim away any excess fat. Using a fork or the tip of a small knife, prick the skin all over, including around the thighs and under the wings, so the marinade can penetrate more deeply.
  3. Rub the marinade thoroughly over the outside and inside of both chickens, making sure they are evenly coated.
  4. Place the chickens in a large resealable bag or a covered container and refrigerate for at least 2 hours, or preferably overnight, turning once or twice during the marinating time.
  5. Remove the chickens from the refrigerator 30 minutes before cooking. Preheat the oven to 425°F, or prepare a rotisserie grill for medium heat.
  6. For oven roasting, place the chickens on a rack set over a roasting pan, breast side up. Roast for 45 to 55 minutes, or until the skin is deeply golden and the thickest part of the thigh reaches 165°F.
  7. For rotisserie cooking, secure the chickens on the spit and roast over medium heat for 50 to 60 minutes, or until cooked through and evenly browned.
  8. Let the chickens rest for 10 to 15 minutes before carving and serving.

Nutrition (per serving)

  • Calories: 438
  • Protein: 43 g
  • Fat: 28 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Sugar: 0 g
  • Sodium: 894 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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