Guesting Magazine Monday with.....Peruvian Roasted Chicken!

Welcome to Magazine Monday! I am guest hosting today for Ivonne of the blog Cream Puffs in Venice.

Cooks Illustrated - This is one magazine in which you will NEVER be disappointed. My thanks to my brother and sister in-law for giving me this subscription as a gift. Each issue I receive I think of them as we drool over all the wonderful recipes. Thanks Gregg & Barb!



Peruvian Garlic-Lime Chicken…authentic versions of this recipe calls for it to be roasted on a spit, making the bird evenly bronzed…rotisserie-like. Get ready to rock your chicken-lovin’ world as the first bite almost melts apart in your mouth.


Stuff you'll need!

3 TB extra-virgin olive oil
¼ cup lightly packed mint leaves
2 TB kosher or sea salt
6 medium garlic cloves, peeled and roughly chopped
1 TB black ground pepper
1 TB cumin
1 TB sugar
2 teaspoons smoked paprika
2 teaspoons dried oregano
2 teaspoons finely grated zest and ¼ cup juice from 2 limes
1 teaspoon habanero chile
1 (4 pound whole chicken)

Lime, sea salt, smoked paprika....the beginnings of a great rub......



Process all ingredients except chicken in blender (I used my food processor) until a smooth paste forms, 10 to 20 seconds. Using fingers carefully loosen the skin over thighs and breast, removing any excess fat.

Rub half the paste beneath the skin of the chicken. Spread entire exterior surface of bird with remaining paste. Tuck wingtips underneath chicken.

Place chicken in a gallon-size freezer zipper-lock bag and refrigerate at least six hours and up to 24 hours. We did it for 24 hours.

Adjust oven rack to lowest postion and heat to 325 F. Place vertical roaster on rimmed baking sheet (I used my roasting pan) and slide chicken over your vertical roaster.

NOTE: Vertical Chicken Roaster is called for..... we made do with a beer can chicken stand. Worked like a charm!



Roast until skin just begins turning brown and thermometer reads 145 F in the thickest part of the breast. This takes about 45 to 55 minutes. Carefully remover chicken and pan from oven. Turn up heat to 500 F.

When oven is heated to 500 F, place 1 cup water in bottom of pan and return pan to oven. Roast until entire skin is browned and crisp and thermometer reads 160 F in breast. This takes roughly 20 minutes, replenishing water as necessary to keep pan from smoking.

Carefully remove bird from oven and let it rest, sitting on the beer can seat, for 20 minutes.

It roasted beautifully and we paired it with Peruvian grown asparagus...how appropriate :-)



Joining me for Magazine Monday:

Ranjani of Four Seasons of Food with Maple-soy root vegetable stir fry from the March 2011 issue of Food & Wine. I just took a look at her perfectly roasted veggies and I'm drooling - go take a look!

Aveen of Baking Obsessively who made Carrot Bean Patties from Cook Vegetarian. A great healthy vegetarian treat...mmmmm.

Carla of Recipe Addict made a mouth watering Chicken Cordon Bleu....do yourself a favor and check this one out!


Thanks for joining me Ranjani, Aveen and Carla :-)

Sending this to my pal Girlichef for the Hearth and Soul Blog Hop. Join in people! Click on the badge and check it out.