Peruvian Roast(ed) chicken- oh yeah

This is now a favorite recipe that is great to start a day or two ahead and then with easy peasy cooking (via rotisserie or oven) you have one might delicious chicken that is great for firsts, seconds and .... even broth!


This recipe is adapted from America's Test Kitchen.

• 3 Tbsp Olive Oil
• 1/4 cup fresh mint leaves
• 2 Tbsp kosher salt
• 1 Tbsp black pepper freshly ground
• 1 Tbsp ground cumin
• 1 Tbsp smoked paprika
• 1 Tbsp sugar
• 1 Tbsp oregano (dried)
• 1 Tbsp fresh lime zest
• 1 tsp minced habanero chile -or your favorite substitute
• 1 whole chicken- anywhere from 3-6 lbs.

First, add all ingredients sans chicken into a food processor of your choice- we use our lovely Vitamix - thanks Mom and Dad for the perfect mixer/blender ever! Mix away until well merged. When you remove the lid, be careful- it is a powerful, fragrant mix with a Scoville scale that will loosen up the most plugged nasal sinuses! Prep and clean your chicken, removing any innards. Loosen the skin of the chicken from the bird. Once this is done, scoop a large portion of the mixture into the area between the chicken meat and skin, rubbing it around thoroughly to cover all areas. Place extra mix inside the bird.

Cook at 325 for approximately 1.5 hours or until chicken reaches internal temperature of 165°. We like to cook ours on the rotisserie, but uses the oven when it's cold outside. Remove your bird and cover with foil to rest. Enjoy your tasty chicken with sides of your choice, and don't forget to boil the carcass for a very delightful homemade chicken broth.