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Peruvian Roast Chicken

Peruvian Roast Chicken

5 from 1 vote
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Prep Time 12 hours
Cook Time 2 hours
Total Time 14 hours
Servings 4 -6

Ingredients
  

For the marinade...

  • 1/4 cup extra virgin olive oil
  • 1 lemon, juiced
  • 2-3 garlic cloves minced
  • 2 Tablespoons smoked paprika
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For the chicken...

  • 1 whole chicken the biggest you can find (aka 6-7 lbs.)

Instructions
 

  • 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
  • We used our Bodacious beer-can chicken roaster, however a shallow roasting pan with a rack would work as well.
  • 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.
  • Let chicken rest for 15 - 20 minutes before carving.
  • Reserve pan drippings to spoon over chicken.