Sunday, March 8, 2015

Spring Forward: Peruvian Roasted Chicken

I live in the Northeastern region of the U.S., which loosely translates into the worst place ever during the months of December through April. Snowstorm after snowstorm, and temperatures that only Elsa from Disney’s Frozen could appreciate. I am beyond OVER the winter season, and so ready to Spring Forward into my favorite time of year. You know….when the sun is glistening off of your skin, daylight does not end until after the seven o’clock hour, and dammit….life just seems so much better! Well I am here for all of that and so much more. 

So, let us get right into the first of many recipes that I have intentions of featuring on the blog. I LOVE all things food, and I am not one of those pesky people who refuse to try new things. The spring season kicks off months of fresh, colorful food that is readily available in abundance. Spring is also an excellent time to eat light, and from farm to table.

One of my go-to proteins during the spring season is poultry. I have kicked this boring bird up a few notches with a Latin influence. Check out my take on Peruvian Roasted Chicken, which I will compliment with a colorful spinach salad with Berry Dressing, and my Summer Sangria. More to come on the complimentary items in future posts. No worries as it will all come together just in time for you to host a feast of your own featuring the entire meal.


  • 4-5lb Organic Free-Range Roasting Chicken        
  • 3 Tbsp Olive Oil
  • Freshly Squeezed Juice of 1 Lemon (appx ¼ C)
  • 3 Tbsp Minced Garlic or 6 Garlic Cloves, chopped roughly
  • 1 Tbsp Salt
  • 1 Tsp Black Pepper
  • 1 Tbsp Cumin
  • 3 Tsp Smoked Paprika
  • 2 Tbsp Sazon
  • 1 Tbsp Adobo
  • 1 Tsp Oregano, Freshly Chopped
  • 2 Tsp Brown Sugar


  1. Place all ingredients listed above, with the exception of the chicken into a blender.     
  2. Blend the ingredients on low speed, until you achieve a paste-like consistency.
  3. Clean and rinse the bird, then pat dry with paper towels to remove excess water. Separate the skin from the breast of the chicken using a sharp paring knife.
  4. Place the chicken into a large bowl.
  5. Pour ½ of the paste mixture under the skin, and directly onto the breast of the chicken. Massage the paste under the skin and onto the breast.
  6. Pour the remaining paste all over the chicken and into the cavity. Massage it onto thebird thoroughly.
  7. Place the bird into the refrigerator for a minimum of 4 hours, and a maximum of 24 hours for marinating.
  8. Once the bird has finished marinating, remove from the refrigerator and bring it to room temperature for 1 hour.
  9. Preheat oven to 425 degrees
  10. Place a baking rack into a large roasting pan. Spray the rack with non-stick cooking spray.
  11. Place the bird onto the roasting rack, and into the oven. Bake for 25 minutes to brown skin. Lower the oven temperature to 375 degrees, and continue roasting for 70-75minutes, or until the juices run clear.
  12. Remove chicken from oven, tent with foil and allow chicken to rest for 20 minutes.
  13. Carve chicken and serve alongside green salad, and a glass of chilled sangria!

No comments:

Post a Comment