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 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 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.


Natashya KitchenPuppies said...

Mm, garlic, habenaro, lime.. delicious! What a great recipe.

MM said...

Lime, sea salt, smoked paprika are definitely great beginnings!

Ranjani said...

Thanks for hosting! The chicken looks delicious - we are big fans of smoked paprika in my house! I have been cooking a lot from one of the Cook's Illustrated cookbooks lately, and the recipes are flawless.

Pierce said...

Thanks so much! I like guest hosting and wanted a kick ass recipe to share.

Thank you so much for the nice comments and visiting :-)

Katerina said...

Smoked paprika is my latest discovery and everything I cook with it I just love it. I am sure this chicken tasted heavenly!

Pierce said...

Katerina, I saw smoked paprika awhile back and didn't think it would be so different from regular paprika....I like it alot!

Drick said...

now I just can't wait for my busy season to end, gonna have to have this one for sure... love a good roasted chicken and these flavors are right on......hope all is going better over there this week

Kim said...

Melt in your mouth chicken sounds wonderful to me right now. I love all the seasonings and spices on this.

Pierce said...

Drick - March is starting off well (knock on wood)and thanks for asking about us! Once you are done with your busy time there, you will love this roasted chciken. Good one.

KIm - You can't go wrong with Cooks Illustrated! I can't wait to see who wins the vote for our boy chef coming up. I voted for Jamie BUT have checked some Bayless and Flay out iof the library. Just to see what they have to offer (wink, wink, nudge nudge)

creampuff said...

Thank you so much for hosting! Great job!

Erin @ EKat's Kitchen said...

Oh my lord... this looks spectacular!! I love all of the flavors you've used... Lovely post!

I'd love if you stopped by to enter the CSN giveaway I'm hosting this week!

Pierce said...

Cream Puff- My pleasure...anytime :-)

Erin - Thank you and I sure will visit you today.

Christy said...

WOW - that is a beautiful chicken, I love how crispy and flavorful it looks. I need one of those beer can thingys to try this dish out. Thanks for sharing this with us at the Hearth and Soul Hop!

Wandering Coyote said...

This is crazy!!!! Great minds really do think alike - in this case, it's uncanny.

BEST ROAST CHICKEN RECIPE EVER!!! I had leftovers for lunch today and was in heaving. This is going to make some wicked chicken salad, too. Also, I might do a turkey this way! Think of those leftovers!

Indie.Tea said...

I roast a lot of chicken - usually precut into pieces for speedy weeknight suppers - and this looks like a great version to add to my rotation. Yum!

Pierce said...

Christy - The skin was super crisp but in a pleasant way. The blog hop is fun but I get behind with stuff not participate ecah week. But I look in :-)

WC - I know! The leftovers were great....I may make soup from the bones because that would be an amazing kick in the broth. I couldn't believe it when I saw your post...hahaha

Indie Tea - Thanks for visiting! We roast soooo many chickens but to us, it is one our perfect meals. Hope you try this one, it's very good.

Future Grown-Up said...

Love the idea of using the beer can as a vertical roaster. I alas had no beer in the house when I made mine. Your chicken looks amazing (as well as pretty much everything on your blog for that matter).

Pierce said...

Future Grown up - you may also use a soda can....any can that size works. I saved tiny little V-8 cans for Cornish Hens!

Wandering Coyote said...

FYI, I just had the leftovers on a sandwich paired with chevre, and it was fabulous. I could see this chicken made into a pasta with goat's cheese, too...Mmmmm...

Anonymous said...

Wow - is there beer inside the beer can too? I'm coming for dinner!

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