PERUVIAN-STYLE ROASTED WHOLE CHICKEN

By Clarabell

Ingredients

• FOR THE MARINADE:
• 1 c packed cilantro leaves
• 1 c packed mint leaves
• 1/2 c olive oil
• 1/3 c lime juice
• 1/4 c reduced-sodium soy sauce
• 6 garlic cloves, crushed
• 1 t ground cumin
• 1 t paprika
• 1/2 t dried oregano
• 1 t coarse salt
• FOR THE CHICKEN:
• 1 whole chicken (4 lb.)
• 1/4 t coarse salt
• Lime wedges for serving

Details

Servings 4
Preparation time 20mins
Cooking time 75mins

Preparation

Step 1

Pulse marinade ingredients in a food processor until smooth. Place chicken in a gallon-size resealable plastic bag. Pour marinade over bird, in cavity and work under skin. Marinade in refrigerator, 4 to 24 hours.

Heat oven to 400 degrees. Transfer chicken to a roasting pan, breast up. Tuck wing tips under back. Season with the salt. Discard marinade.

Roast chicken until an instant-read thermometer inserted into thigh reads 165 degrees and juices run clear, 1 hour to 1 hour 15 minutes.

Let chicken rest, tented with foil, 10 minutes. Carve and save with more limes to squeeze over chicken.