Peruvian Roast Chicken

Ingredients

• •3 lb chicken
• •4 garlic cloves
• •½ juice of lemon
• •3 tablespoons red wine vinegar
• •1 tablespoon soy sauce
• •3 tablespoons olive oil
• •2 tablespoons paprika
• •1 tablespoon cumin
• •1 teaspoon turmeric
• •salt
• •pepper
• •2 kitchen twine

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Method

From foodista.com — read the original

1. 1Mix together the marinade ingredients.
2. 2Place the whole chicken into a large (about 2 gallon size) ziploc bag and pour in the marinade.
3. 3Spread the marinade so that it covers all the chicken.
4. 4Marinade overnight.
5. 5Take the chicken out of the fridge about 30-45 minutes before you roast it, so it comes closer to room temperature. This helps the chicken become more moist and cooked evenly.
6. 6Preheat the oven to 450F.
7. 7Remove the chicken from the marinate and brush off any garlic so it will not burn.
8. 8Lay the chicken breast side up in a roasting pan or cast iron skillet.
9. 9Truss the chicken. This keeps the juices in during the roasting and makes the meat more tender.
10. 10Roast 45-55 minutes.
11. 11Let rest 5 minutes before carving.