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Peruvian Chicken Roast 2

Serves 4 to 6 Entree chicken, Poultry

Peruvian Chicken Roast 2

Peruvian Chicken Roast 2 captures the essence of home-cooked Peruvian meals, where the chicken is seasoned with the practiced hand of a family cook. Salt is measured by instinct, and a generous hand with the fat ensures a succulent finish. This dish is a staple on Peruvian tables, often enjoyed during leisurely family gatherings, where the emphasis is on coming together to share a meal.

Expect a roast that bursts with the warmth of paprika, brightened by a squeeze of lemon. The chicken emerges tender and flavorful, its juices mingling with the potatoes to create a harmonious blend of textures and tastes. This is a dish that invites sharing, encouraging each diner to savor the communal spirit of a true Peruvian home.

Ingredients

  • 1whole chicken
  • 1 kgpotatoes
  • 2 tbspoil
  • 1 tsppaprika
  • lemonhalved
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting the whole chicken dry with paper towels to remove excess moisture, which will help achieve a nice brown crust. Season the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, ensuring that you rub the spices evenly over the skin and inside the cavity. Heat 2 tablespoons of oil in a large, heavy-bottomed roasting pan over medium-high heat. Once the oil shimmers, carefully place the chicken breast-side down in the pan to brown. Turn the chicken occasionally to brown all sides evenly, which should take about 10 minutes, until the skin is golden brown and crisp.
  2. While the chicken is browning, peel and cut the 1 kg of potatoes into large, even chunks. After the chicken is browned, remove it from the pan and set it aside temporarily. Add the potato chunks to the same pan, allowing them to soak up the flavorful oil and chicken drippings. Toss them gently to coat, then arrange them in an even layer at the bottom of the pan.
  3. Return the chicken to the pan, placing it on top of the potatoes. Squeeze the juice from the halved lemon over the chicken and potatoes, ensuring even coverage. This will add a bright, tangy flavor to the dish. Cover the pan with a lid or aluminum foil to trap the steam and enhance the cooking process.
  4. Transfer the covered pan to a preheated oven at 180°C (350°F). Roast the chicken and potatoes for about 45 minutes to 1 hour. Check for doneness by inserting a knife into the thickest part of the chicken thigh; the juices should run clear, and the meat should be tender. The potatoes should be soft and easily pierced with a fork.
  5. Once cooked, remove the pan from the oven and carefully uncover it. If the sauce at the bottom seems too thin, place the pan over medium heat on the stovetop and allow it to reduce slightly, stirring occasionally, until it thickens to your liking. Taste and adjust the seasoning with more salt and pepper if necessary.
  6. Finish by sprinkling freshly chopped herbs, such as cilantro or parsley, over the chicken and potatoes for a burst of freshness. Serve the Peruvian Chicken Roast 2 family-style, directly from the pan, inviting everyone to share in this comforting and flavorful meal.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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