Peruvian-Style Roasted Chicken

Better than rotisserie! Serve it up all week.

Let the bird marinate for just a few hours or up to a full day.

Total Time:
Prep:
Cook:
Level: Expert
Serves: 4 to 6
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Ingredients

For the marinade
  • 1 c. packed cilantro leaves
  • 1 c. packed mint leaves
  • ½ c. olive oil
  • ⅓ c. lime juice
  • ¼ c. reduced-sodium soy sauce
  • 6 garlic cloves, crushed
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • ½ tsp. dried oregano
  • 1 tsp. coarse salt
For the chicken
  • 1 whole chicken (4 lb)
  • ¼ tsp. coarse salt
  • Lime wedges, for serving

Directions

  1. Pulse marinade ingredients in a food processor until smooth. Place chicken in a gallon-size resealable plastic bag. Pour marinade over bird, in cavity, and work under skin. Marinate in refrigerator, 4 to 24 hrs.
  2. Heat oven to 400°F. Transfer chicken to a roasting pan, breast up. Tuck wing tips under back. Season with the salt. Discard marinade.
  3. Roast chicken until an instant-read thermometer inserted into thigh reads 165°F and juices run clear, 1 hr to 1 hr 15 min.
  4. Let chicken rest, tented with foil, 10 min. Carve and serve with more limes to squeeze over chicken.

485 cal, 31 g fat (8 g saturated), 48 g protein, 2 g carb, 0 g sugar, 1 g fiber, 520 mg sodium, 152 mg cholesterol per serving

This story originally appeared in the March 2016 issue of Dr. Oz The Good Life.

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