Ingredients Chicken Pollo à la Brasa (Peruvian Roast Chicken) Be the first to rate & review! 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 By Kate Winslow Published on July 30, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Kate Winslow Active Time: 10 mins Total Time: 1 hrs 40 mins Yield: 4 to 6 Ingredients 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 Directions 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. Rate it Print