Peruvian Roast Chicken
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
For the marinade...
  • 4 Tbl. white vinegar
  • 3 Tbl. white wine
  • 3 Tbl. canola oil
  • 2 Tbl. Mrs. Dash Garlic & Herb seasoning, or garlic powder
  • 2 Tbl. Paprika
  • 1½ Tbl. cumin
  • 2 tsp. black pepper
  • 1 tsp. salt
For the chicken...
  • 1 whole chicken, the biggest you can find (aka 6-7 lbs.)
Instructions
  1. Mix all marinade ingredients together and slather over chicken and under chicken skin. Place chicken in a zip lock bag or bowl for 4 - 24 hours
  2. We used our Bodacious beer-can chicken roaster, however a shallow roasting pan with a rack would work as well.
  3. Place chicken in cold oven, then set to 300 degrees. Bake 1 hour, then increase temp. to 350 degrees for an additional 45 minutes. Increase temp. to 375 degrees for final 15 minutes, or until done.
  4. Let chicken rest for 15 - 20 minutes before carving.
  5. Reserve pan drippings to spoon over chicken.
Recipe by Lemony Thyme at http://www.lemonythyme.com/peruvian-roast-chicken/