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PeruvianAuthentic Cuisine

Peruvian Chicken Roast

Serves 4 to 6 Entree chicken, Poultry

Peruvian Chicken Roast

Peruvian Chicken Roast is a staple at home tables across Peru, embodying a comforting simplicity and the warmth of shared meals. This dish is the heart of family gatherings, where the chicken is seasoned by intuition rather than measure, and each ingredient is treated with respect. It's a celebration of the everyday, where tradition meets the art of home cooking, and recipes are passed down with a knowing hand, rather than a written word.

The taste is robust yet familiar, with the paprika lending a gentle heat and the lemon adding a bright note that elevates the savory depth of the roast. The potatoes, roasted alongside, soak up the chicken's juices, becoming golden and crisp. Each bite is a harmonious blend of tender, juicy chicken and perfectly seasoned potatoes, a true testament to the flavors of a Peruvian kitchen.

Ingredients

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

Method

  1. Start by preheating your oven to 200°C (390°F). Take the whole chicken and pat it dry with paper towels to remove excess moisture, ensuring a crispy skin. Season the chicken generously with fine sea salt and black pepper, rubbing it all over the surface and inside the cavity. Sprinkle 1 tsp of paprika evenly over the chicken for a warm, smoky flavor.
  2. In a large oven-safe skillet or roasting pan, heat 2 tbsp of oil over medium-high heat. Once the oil is shimmering, place the chicken breast-side down in the pan. Allow it to brown for about 5 minutes until the skin is golden and crisp. Carefully turn the chicken over using tongs or a spatula, and brown the other side for another 5 minutes.
  3. While the chicken is browning, peel and cut the 1 kg of potatoes into even-sized chunks. Once the chicken is browned on both sides, remove it from the pan and set it aside on a plate. Add the potato chunks to the same pan, stirring them to coat with the oil and chicken drippings, which will infuse them with flavor.
  4. Return the chicken to the pan, placing it on top of the potatoes. Squeeze the juice of the halved lemon over the chicken and potatoes, adding a bright, tangy note to the dish. Transfer the pan to the preheated oven.
  5. Roast the chicken in the oven for about 45 minutes, or until the internal temperature reaches 75°C (165°F) when checked with a meat thermometer inserted into the thickest part of the thigh. The skin should be deep golden brown and the juices should run clear when the chicken is pierced.
  6. Once cooked, remove the pan from the oven. If the sauce in the pan seems too thin, place it on the stovetop over medium heat to reduce it slightly, stirring occasionally. Taste the sauce and adjust the seasoning with more salt if necessary.
  7. Finish the dish by scattering freshly chopped herbs, such as cilantro or parsley, over the chicken and potatoes for a burst of freshness. Serve the Peruvian Chicken Roast family-style, directly from the pan, encouraging everyone to help themselves to the tender chicken and flavorful potatoes.
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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