Peruvian Inspired Roast Chicken (Edit recipe)

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This roast chicken recipe is inspired by the flavorful rotisserie chicken from Pio Pio, a beloved Peruvian spot in Queens, NY. Back when I lived in New York, the restaurant was just across the street from my apartment—and let’s just say, many of my dinners came from there! While this isn’t an authentic Peruvian recipe, it’s my take on recreating those bold, delicious flavors using pantry staples in a quick and easy way. You can roast in the open in under an hour or through it on the grill. This recipe also works well with chicken pieces like drumsticks and thighs.

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PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

6

Serves: 8

Ingredients

0.5 cup Meat & Potatoes Seasoning - Primal Palate
1 tsp Cumin, Ground
0.5 cup Lime Juice, about 3 limes
0.25 cup Avocado Oil - Thrive Market
1 Tbsp Garlic, minced
1 Chicken, Whole

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To a large bowl add the Meat & Potatoes seasoning (or similar all purpose seasoning), the ground cumin, lime juice, avocado oil and the minced garlic. Using a fork or a small whisk mix to combine, then set marinade aside.
Spatchcock the chicken by removing the backbone, then place it breast side up and press down firmly on the breastbone to crack it and flatten the bird.
Pat the chicken dry, then place it breast side up in the marinade. Using your hands, scoop the marinade from the bottom of the bowl and spread it evenly over the breast and legs, working some under the skin if desired.
Then flip the chicken over and continue to rub the marinade over the under side. Cover and let marinate in the refrigerator for at least 2 hours or overnight, if time allows.
When ready to cook bring the chicken to room temperature first. You can do this by setting it on the counter for 30-45 minutes before cooking. Then place the chicken breast side up in a greased cast iron skillet or oven proof dish suitable for roasting at high temperatures.
Preheat the oven to 450 °F, then add the chicken to the middle rack. Roast the chicken for 30 minutes, then base with the pan juices and continue to cook for an additional 15 minutes or until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Then remove the chicken from the oven and cover tightly with aluminum foil or a lid and allow to rest for 10 to 15 minutes before serving.

Notes

When I am in a pinch I season the chicken and cook it immediately after and the chicken is still really delicious. However, for best results marinate it over night, you won't regret it.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	71
Fat:	7 g
Carbohydrates:	2 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	1143 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.