Oven Roasted Peruvian Chicken

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index, while sugar syrup is budget-friendly.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, while vinegar is often cheaper.

Preheat the oven to 425°F (220°C).

In a bowl, combine garlic, cumin, paprika, oregano, black pepper, salt, lime juice, vegetable oil, soy sauce, and honey to create a marinade.

Rub the marinade all over the chicken, ensuring it's well coated.

Let the chicken marinate for at least 30 minutes, or up to overnight in the refrigerator.

Place the marinated chicken in a roasting pan, breast side up.

Surround the chicken with chopped potatoes and onions.

Roast in the preheated oven for 1 hour, or until the chicken reaches an internal temperature of 165°F (75°C).

Baste the chicken with pan juices halfway through cooking.

Remove from the oven and let rest for 10 minutes before carving.

Serve with fresh cilantro, sliced avocado, and tomato.

Cooking Techniques

Spice Level: