Ingredients with Measurements:
- 1 whole chicken (3-4 lbs)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 lemon, juiced
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 cup chicken broth
Special Equipment Needed:
- Roasting pan
- Meat thermometer
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. In a small bowl, mix together the olive oil, paprika, cumin, garlic powder, dried oregano, salt, and black pepper.
3. Rub the spice mixture all over the chicken, making sure to get under the skin and inside the cavity.
4. Place the chicken in a roasting pan, breast side up.
5. Squeeze the lemon juice over the chicken and place the lemon halves inside the cavity.
6. Scatter the chopped onion and minced garlic around the chicken in the roasting pan.
7. Pour the chicken broth into the bottom of the roasting pan.
8. Roast the chicken in the oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer.
9. Let the chicken rest for 10 minutes before carving and serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of chicken: 165°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 300
Fat: 18g
Protein: 30g
Carbohydrates: 4g
Fiber: 1g
Sugar: 1g
Sodium: 1200mg
Substitutions for ingredients:
- You can use chicken thighs or drumsticks instead of a whole chicken.
- You can use fresh herbs instead of dried herbs.
- You can use vegetable broth instead of chicken broth.
Variations:
- Add sliced potatoes or sweet potatoes to the roasting pan for a one-pan meal.
- Use lime juice instead of lemon juice for a different flavor.
- Add aji amarillo paste or hot sauce for a spicy kick.
Tips and Tricks:
- Make sure to rub the spice mixture all over the chicken, including under the skin and inside the cavity, for maximum flavor.
- Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
- Use a meat thermometer to ensure that the chicken is cooked through.
Storage Instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the chicken, place it in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the chicken on a platter with the roasted onions and garlic. Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro
Pairings:
- Serve with a side of rice and beans for a complete meal.
- Pair with a Peruvian-style salad, such as a tomato and onion salad with lime dressing.
Suggested Side Dishes:
- Rice and beans
- Roasted sweet potatoes
- Grilled vegetables
Troubleshooting Advice:
- If the chicken is browning too quickly, cover it with foil and continue roasting.
- If the chicken is not browning enough, increase the oven temperature to 425°F for the last 10-15 minutes of cooking.
Food Safety Advice:
- Make sure to wash your hands and all surfaces that come into contact with raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked to a safe temperature of 165°F.
- Store leftover chicken in the refrigerator within 2 hours of cooking.
Food History:
Peruvian roast chicken, also known as pollo a la brasa, is a popular dish in Peru. It is typically marinated in a mixture of spices, herbs, and vinegar before being roasted over charcoal.
Flavor Profiles:
This dish has a savory and slightly spicy flavor, with notes of paprika, cumin, and garlic.
Serving Suggestions:
Serve the chicken with a side of rice and beans, and a Peruvian-style salad for a complete meal.
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Region: Peruvian