Peruvian Style Roast Chicken with Sweet Onions
Bring bold, zesty flavors to your table with this irresistible Peruvian Style Roast Chicken with Sweet Onions. Marinated in a vibrant blend of soy sauce, fresh lime juice, garlic, paprika, cumin, and optional aji amarillo paste, this golden-roasted chicken offers layers of savory, smoky, and tangy notes that will transport your taste buds straight to Peru. Nestled on a bed of caramelized sweet onions that soak up the rich juices of the chicken, this dish promises maximum flavor with minimal effort. Perfectly cooked to juicy perfection and garnished with fresh cilantro, this easy yet impressive recipe is ideal for family dinners or special occasions. Serve it alongside rice, roasted potatoes, or a fresh salad for a complete, comforting meal bursting with Latin American flair!
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Recipe Information
Ingredients
- 4 lbs whole chicken
- 2 large sweet onions
- 6 garlic cloves
- 3 tbsp soy sauce
- 3 tbsp fresh lime juice
- 3 tbsp olive oil
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 2 tsp salt
- 1 tbsp aji amarillo paste (optional)
- 2 tbsp fresh cilantro (for garnish)
Instructions
Preheat your oven to 425°F (220°C) and prepare a roasting pan with a rack or a large baking dish.
Peel and thinly slice the sweet onions and spread them in an even layer in the bottom of the roasting pan or baking dish.
In a small bowl, combine the minced garlic, soy sauce, lime juice, olive oil, paprika, cumin, oregano, black pepper, salt, and aji amarillo paste (if using). Mix into a smooth paste.
Pat the chicken dry with paper towels. Using your hands, gently loosen the skin over the breast and thighs. Rub half of the spice paste directly on the meat under the skin, and the remaining paste all over the exterior of the chicken.
Place the chicken, breast-side up, on top of the bed of onions in the roasting pan. Tuck the wing tips underneath the bird and tie the legs together with kitchen twine for even cooking.
Transfer the chicken to the oven and roast for approximately 75-90 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste the chicken with its own juices midway through cooking to keep the skin crisp and flavorful.
Once cooked, remove the chicken from the oven and let it rest on a cutting board for 10-15 minutes before carving. This helps the juices redistribute for a moist result.
Serve the chicken with the sweet onions and pan juices spooned over the top. Garnish with fresh cilantro and pair with rice, roasted potatoes, or a crisp salad. Enjoy!
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 4.6 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 889 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
