Peruvian chicken roast
Incredible juicy flavorful chicken based on Peruvian recipe and flavors
Servings: 4
Calories: 435kcal
Ingredients
- 4 bone-in chicken thighs or drumsticks
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- salt and pepper to taste
- juice of 1 lime
- green tops of green onions green part only, sliced, for garnish (optional)
Instructions
- In a bowl, combine the olive oil, ground cumin, paprika, dried oregano, ground coriander, ground turmeric, salt, pepper, and lime juice to make the marinade.
- Place the chicken thighs or drumsticks in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, making sure it coats each piece evenly. Cover the dish or seal the bag, then refrigerate for at least 1 hour (ideally marinate for 4 to 6 hours) to allow the flavors to infuse into the chicken.
- Preheat your oven to medium-high heat (400°F / 200°C). Line a baking sheet with aluminum foil and lightly grease it.
- Remove the chicken from the marinade and shake off any excess. Place the chicken on the baking sheet.
- Bake the chicken for about 20-25 minutes, turning the pieces occasionally to ensure even cooking. Then switch oven to high broil to get a nice roast on the outer layer of chicken. For even roasting/browning, flip chicken after about 5-7 minutes and broil other side for another 5-7 minutes.
- Once the chicken is done, remove it from the heat and let it rest for a few minutes before serving.
- Garnish with sliced green tops of green onions (if using) for added color and flavor.
Notes
Nutrition: Carbohydrates:5g; Protein:27g; Fat:18g; Saturated Fat:5g; Cholesterol:182mg; Fiber:2g