Introduction
This succulent roast chicken recipe boasts a flavorful marinade that infuses the meat with a delightful mix of spices, sweetness, and zest. Perfect for a family dinner or entertaining guests, this dish is sure to impress. By using a combination of aromatic ingredients, the chicken is transformed into a delicious centerpiece that pairs beautifully with Peruvian Green Sauce and rice.
Ingredients
Marinade:
– 3 cloves garlic, minced
– 1 jalapeño pepper, ribs and seeds removed, diced
– 2 teaspoons ground cumin
– 2 teaspoons chili powder
– ¼-½ teaspoon crushed red pepper flakes
– 1 teaspoon smoked paprika
– ⅓ cup dark brown sugar
– 2 tablespoons olive oil
– 1½ tablespoons low-sodium soy sauce
– 2 teaspoons lime zest (from 1 lime)
– 2 tablespoons fresh lime juice (from 1 lime)
– 2 tablespoons minced fresh ginger
Roast Chicken:
– 1 (4-pound) whole chicken
– Kosher salt and freshly ground black pepper, to taste
– Peruvian Green Sauce, for serving
Prep Time
The preparation for this recipe is straightforward, taking approximately 15-20 minutes to prepare the marinade and the chicken.
Cook Time, Total Time, Yield
Cook time is about 1 hour, followed by resting time of 15 minutes. Total time from start to serving can range from 8 to 48 hours due to the marination process. This recipe yields a delicious roast chicken that serves 4 to 6 people.
Instructions
Marinade:
1. In a medium bowl, whisk together all marinade ingredients.
2. Divide the marinade into three portions: one for brushing the chicken before roasting, one for basting during cooking, and one to serve alongside the cooked chicken.
3. Store the marinade portions in airtight containers in the refrigerator until ready to use.
Roast Chicken:
1. Line a rimmed baking sheet with foil and place a metal rack over it. Cover the rack with foil and spray with nonstick spray.
2. Remove giblets and excess fat from the chicken. Pat the chicken dry with paper towels and place it on the prepared rack.
3. Season the inside of the chicken with salt and pepper, truss the chicken, then season the outside with salt and pepper.
4. Brush the chicken with one portion of the marinade.
5. Refrigerate the chicken uncovered for 8-48 hours.
6. Remove the chicken from the refrigerator 30 minutes before cooking. Preheat the oven to 450°F.
7. Place the chicken breast-side down on the rack and roast for 30 minutes.
8. Flip the chicken breast-side up and roast for an additional 30 minutes. If the chicken browns too quickly, cover it loosely with foil.
9. Turn off the oven, baste the chicken with the reserved marinade for basting, and return it to the oven. Let it rest in the oven for 10-15 minutes, or until the internal temperature of the thighs reaches 175°F-180°F.
10. Transfer the chicken to a cooling rack, tent with foil, and let it rest for 15 minutes before carving.
To Serve
Carve the chicken and arrange it on a serving platter. Drizzle with the reserved marinade for serving and Peruvian Green Sauce. Serve with additional green sauce and cooked white rice on the side. Enjoy this flavorful roast chicken that is perfect for any occasion!
Detailed Directions and Instructions
For the Marinade:
1. In a medium bowl, whisk together minced garlic, diced jalapeño, ground cumin, chili powder, crushed red pepper flakes, smoked paprika, dark brown sugar, olive oil, low-sodium soy sauce, lime zest, lime juice, and minced ginger until well combined.
2. Divide the marinade into three portions: one for brushing the chicken before roasting, one for basting during cooking, and one for serving alongside the cooked chicken.
3. Store the divided marinade portions in airtight containers, and refrigerate until ready to use.
For the Roast Chicken:
1. Line a rimmed baking sheet with foil and place a metal rack over it. Cover the rack with foil and spray it with nonstick spray to prevent sticking.
2. Remove giblets and excess fat from the 4-pound whole chicken. Pat the chicken dry using paper towels, then place it on the prepared rack.
3. Season the inside of the chicken with kosher salt and freshly ground black pepper. Truss the chicken, then season the outside generously with salt and pepper.
4. Brush the chicken evenly with one portion of the marinade prepared earlier.
5. Refrigerate the marinated chicken uncovered for a duration of 8 to 48 hours to allow the flavors to penetrate.
6. Remove the chicken from the refrigerator 30 minutes prior to cooking. Preheat the oven to 450°F (232°C).
7. Place the chicken breast-side down on the rack in the oven and roast for 30 minutes.
8. After 30 minutes, carefully flip the chicken so it is breast-side up and roast for an additional 30 minutes. If the chicken browns too quickly, loosely cover it with foil to prevent burning.
9. Turn off the oven, baste the chicken with the reserved marinade for basting, and return it to the warm oven. Let the chicken rest in the oven for 10-15 minutes, or until the internal temperature of the thighs reaches 175°F-180°F (80°C-82°C).
10. Transfer the chicken to a cooling rack, tent it with foil, and let it rest for 15 minutes before carving.
To Serve:
Serving Instructions:
– Carve the chicken and arrange the pieces on a serving platter. Drizzle with the reserved marinade meant for serving and Peruvian Green Sauce. Serve with additional green sauce and cooked white rice on the side.
Notes
Storage:
– Any leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Marinade Variation:
– Feel free to adjust the amount of crushed red pepper flakes according to your heat preference.
Cooking Time Adjustment:
– Cooking times may vary depending on your oven and the size of the chicken; always rely on the internal temperature to ensure doneness.
Cook techniques
Marinating
The process of marinating involves soaking the chicken in a mixture of ingredients to enhance its flavor and tenderness. Use the marinade prepared from garlic, jalapeño, spices, sugar, olive oil, soy sauce, lime zest, lime juice, and ginger. Ensure the chicken is thoroughly coated and refrigerate it for at least 8 hours, up to 48 hours for maximum flavor absorption.
Trussing
Trussing is the technique of tying the chicken with kitchen twine to ensure even cooking. This helps keep the wings and legs close to the body, allowing the chicken to maintain a compact shape and cook uniformly.
Roasting
Roasting involves cooking the chicken at a high temperature, in this case, 450°F. Start with the breast-side down for the first 30 minutes to allow the juices to flow into the meat, then flip it to the breast-side up to achieve a crispy skin.
Basting
Basting is a technique where you brush or spoon the reserved marinade over the chicken during the cooking process. This adds moisture and flavor, helping to create a deliciously caramelized outer layer.
Resting
After roasting, it’s important to let the chicken rest for about 15 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a moister and more flavorful dish.
FAQ
Can I use other types of sugar instead of dark brown sugar?
Yes, you can substitute light brown sugar or granulated sugar; however, dark brown sugar adds a deeper flavor due to its molasses content.
How can I ensure the chicken is fully cooked?
Use a meat thermometer to check the internal temperature, which should reach 175°F-180°F in the thigh to ensure it is fully cooked.
Can I marinate the chicken for less than 8 hours?
While marinating for a shorter time is possible, longer marinating times yield better flavor and tenderness. Aim for at least 8 hours if time allows.
What should I serve with this roast chicken?
This roast chicken pairs well with Peruvian Green Sauce, cooked white rice, and your choice of vegetables or side dishes.
Can I make the marinade ahead of time?
Absolutely! The marinade can be made ahead and stored in the refrigerator for up to 3 days before using. Just be sure to separate it into portions as noted in the recipe.
Conclusion
This roasted chicken recipe infused with a flavorful marinade is a delightful way to enjoy a juicy and tender bird. The combination of spices, sweetness from dark brown sugar, and zesty lime creates a mouthwatering result that is sure to impress. Paired with Peruvian Green Sauce, this dish serves as a perfect centerpiece for any meal.
More recipes suggestions and combination
Spicy Grilled Shrimp
Marinate shrimp in a similar blend of garlic, lime juice, and spices, then grill for a quick and flavorful dish.
Caribbean Jerk Chicken
Use the marinade as a base and add allspice, cinnamon, and nutmeg for a Caribbean twist.
Veggie Stir-Fry
Toss assorted vegetables such as bell peppers and zucchini in the marinade, then stir-fry for a vibrant and healthy side.
Rice Pilaf with Cilantro and Lime
Cook rice in vegetable broth and stir in lime zest and fresh cilantro for a refreshing side dish to accompany the chicken.
Pineapple Salsa
Combine diced pineapple, jalapeño, lime juice, and cilantro for a sweet and spicy salsa that complements the roasted chicken beautifully.
