Just five minutes of prep yields a Peruvian-inspired marinade that infuses this easy roast chicken with plenty of flavor.
Slideshow:More Roast Chicken Recipes
1/4 cup freshly squeezed lime juice
3 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 whole chicken (3 1/2 to 4 pounds)
Lime wedges, for serving
How to Make It
Combine the lime juice, soy sauce, olive oil, cumin, black pepper, paprika and oregano in a large resealable plastic bag and shake to combine. Add the chicken to the bag and seal tightly. Refrigerate the chicken in the marinade for at least 8 hours and up to 24 hours.
Preheat the oven to 375°. Remove the chicken from the bag (reserving the marinade) and arrange it in a roasting pan, tucking the wings under and trussing the drumsticks, if you like. Pour the marinade evenly over the chicken and roast for 1 hour to 1 hour and 15 minutes, basting occasionally, until the skin is burnished and a meat thermometer inserted into the thickest part of the thigh registers 170°.
Tilt the chicken to drain the juices from the cavity into the roasting pan, then transfer the chicken to a platter and let stand for 15 minutes. Cut into pieces and serve with the pan juices and lime wedges.
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