Roasted Peruvian Chicken with Reynolds Wrap® Heavy Duty Aluminum Foil for Easy Cleanup

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are cheaper and remain juicy.

lime juice

💰Cheaper: lemon juice

Lemon juice is more readily available and cheaper.

cilantro

🥗Healthier: parsley

Parsley can be used as a milder herb alternative.

Marinate the whole cut up chicken in lime juice, cilantro, beer, and other flavors for a minimum of 2 hours, preferably overnight.

Line a baking pan with Reynolds heavy duty aluminum foil.

Place the marinated chicken on top of the lined baking pan.

Sprinkle dried seasoning generously over the top of the chicken.

Spray the top of the chicken with cooking spray to ensure crispy skin.

Preheat the oven to 400°F and cook the chicken for about 30 minutes.

Remove the chicken from the oven and sprinkle with paprika for color.

Return the chicken to the oven and cook for an additional 15 minutes.

Let the chicken stand for about 5 minutes after roasting before transferring to a serving dish.

Allow the baking pan to cool completely before handling.

Wrap the aluminum foil with the chicken juices and dispose of it in the trash for easy cleanup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens