Peruvian Chicken, Yellow Rice With Mixed Veggies, & Green Sauce

Preheat the oven to 425°F.

In a bowl, combine garlic, cumin, paprika, oregano, black pepper, salt, olive oil, lime juice, and white vinegar to create a marinade.

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

Place bay leaves inside the cavity of the chicken.

Chop onion and cilantro, and scatter them around the chicken in a roasting pan.

Cut potatoes into wedges and add them to the pan, seasoning with salt and pepper.

Roast the chicken in the preheated oven for 1 hour, or until the internal temperature reaches 165°F.

Baste the chicken with pan juices halfway through cooking.

Remove the chicken from the oven and let it rest for 10-15 minutes.

Carve the chicken and serve with roasted potatoes and onions.

Garnish with fresh cilantro before serving.