Peruvian Roast Chicken

Peruvian Roast Chicken is a gluten free, dairy free, and ketogenic main course. This recipe makes 4 servings with 472 calories, 32g of protein, and 36g of fat each. For $1.7 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. If you have soy sauce, garlic cloves, cumin, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. This recipe is liked by 2 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 2%. Similar recipes include Peruvian Sudado De Pescado (Peruvian Fish Stew), Peruvian Style Roast Chicken With Roasted Garlic, and Peruvian Roast Chicken.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 3-4 lb. whole chicken

4 garlic cloves, chopped

juice of 1/2 lemon

3 tablespoons white vinegar or red wine vinegar

1 tablespoon soy sauce

3 tablespoons canola or olive oil

2 tablespoons paprika

1 tablespoon cumin

1 teaspoon turmeric

salt

black pepper

kitchen twine

kitchen twine

Equipment:

oven

roasting pan

Cooking instruction summary:

1. Mix together the marinade ingredients. 2. Place the whole chicken into a large (about 2 gallon size) ziploc bag and pour in the marinade. 3. Spread the marinade so that it covers all the chicken. 4. Marinade overnight. 5. Take the chicken out of the fridge about 30-45 minutes before you roast it, so it comes closer to room temperature. This helps the chicken become more moist and cooked evenly. 6. Preheat the oven to 450F. 7. Remove the chicken from the marinate and brush off any garlic so it will not burn. 8. Lay the chicken breast side up in a roasting pan or cast iron skillet. 9. Truss the chicken. This keeps the juices in during the roasting and makes the meat more tender. 10. Roast 45-55 minutes. 11. Let rest 5 minutes before carving.

 

Step by step:


1. Mix together the marinade ingredients.

2. Place the whole chicken into a large (about 2 gallon size) ziploc bag and pour in the marinade.

3. Spread the marinade so that it covers all the chicken.

4. Marinade overnight.

5. Take the chicken out of the fridge about 30-45 minutes before you roast it, so it comes closer to room temperature. This helps the chicken become more moist and cooked evenly.

6. Preheat the oven to 450F.

7. Remove the chicken from the marinate and brush off any garlic so it will not burn.

8. Lay the chicken breast side up in a roasting pan or cast iron skillet.

9. Truss the chicken. This keeps the juices in during the roasting and makes the meat more tender.

10. Roast 45-55 minutes.

11. Let rest 5 minutes before carving.


Nutrition Information:

Quickview
471 Calories
31g Protein
35g Total Fat
4g Carbs
11% Health Score
Limit These
Calories
471k
24%

Fat
35g
55%

  Saturated Fat
8g
54%

Carbohydrates
4g
1%

  Sugar
0.61g
1%

Cholesterol
122mg
41%

Sodium
566mg
25%

Get Enough Of These
Protein
31g
64%

Vitamin B3
11mg
59%

Vitamin A
1972IU
39%

Vitamin B6
0.71mg
36%

Selenium
24µg
35%

Phosphorus
271mg
27%

Vitamin E
3mg
21%

Iron
3mg
21%

Zinc
2mg
16%

Vitamin B5
1mg
16%

Vitamin B2
0.26mg
15%

Manganese
0.27mg
13%

Potassium
459mg
13%

Magnesium
48mg
12%

Vitamin K
11µg
11%

Vitamin B1
0.13mg
9%

Vitamin B12
0.51µg
8%

Copper
0.14mg
7%

Fiber
1g
6%

Vitamin C
5mg
6%

Calcium
48mg
5%

Folate
13µg
3%

Vitamin D
0.33µg
2%

covered percent of daily need
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