Peruvian Roast Chicken with Garlic and Lime

Peruvian Roast Chicken with Garlic and Lime

(From American Test Kitchen)

Felicia and I both agree the roasted chicken had a citrus flavor to it. While I also thought it had a smoky taste, Fee thought it had a kick. This is due to the Habanero, but honestly think I need to add 2 teaspoons next time. If using a beer can, remove/drink beer and fill half way with red wine. Also add a couple leaves of mint. Watch the cooking time as well. If chicken a pound less then mentioned below, knock off 5 minutes to each of the cooking time given. 

INGREDIENTS

3 tablespoons extra-virgin olive oil
1/4 cup lightly packed fresh mint leaves
2 tablespoons kosher salt
6 medium garlic cloves, peeled and roughly chopped
1 tablespoon ground black pepper
1 tablespoon ground cumin
1 tablespoon sugar
2 teaspoons smoked paprika
2 teaspoons dried oregano
2 teaspoons finely grated zest and 1/4 cup juice from 2 limes
1teaspoon minced Habanero chile
1 (3 1/2-to 4-pound) whole chicken

Requirement:

 - Blender
 - Vertical Roaster or beer can
-  Zip lock bag (gallon size )

INSTRUCTIONS

• 1. Process all ingredients except chicken in blender until smooth paste forms, 10 to 20 seconds. Using fingers or handle of wooden spoon, carefully loosen skin over thighs and breast and remove any excess fat. Rub half of paste beneath skin of chicken. Spread entire exterior surface of chicken with remaining paste. Tuck wingtips underneath chicken. Place chicken in gallon-size zipper-lock bag and refrigerate at least 6 hours and up to 24 hours.
• 2. Adjust oven rack to lowest position and heat oven to 325 degrees. Place vertical roaster on rimmed baking sheet. Slide chicken onto vertical roaster so chicken stands upright and breast is perpendicular to bottom of pan. Roast until skin just begins to turn golden and instant-read thermometer inserted into thickest part of breast registers 140 degrees, 45 to 55 minutes. Carefully remove chicken and pan from oven and increase oven temperature to 500 degrees.
• 3. When oven is heated to 500 degrees, place 1 cup water in bottom of pan and return pan to oven. Roast until entire skin is browned and crisp and instant-read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees in thickest part of thigh, about 20 minutes (replenish water as necessary to keep pan from smoking), rotating bird 180 degrees halfway through cooking.
• 4. Carefully remove chicken from oven and let rest, still on vertical roaster, 20 minutes. Using kitchen towel, carefully lift chicken off vertical roaster and onto platter or cutting board. Carve chicken and serve, passing Spicy Mayonnaise separately.