Peruvian Roasted Chicken

Peruvian Roasted Chicken

To make this Peruvian chicken, a whole chicken is rubbed all over with a thick, spicy garlic paste and baked with thick-cut sweet peppers, onions and ears of corn.

The paste is made of oil and vinegar, lots of sweet paprika, cumin, oregano, salt and pepper plus five big fat cloves of minced garlic.

The paste forms a crusty, super flavorful coating over the chicken skin that is so outrageously delicious it will make you call home. It puts the lickin’ in finger lickin’ good.

I know it looks burnt but it doesn’t taste that way!

Peruvian Roasted Chicken

There’s something extra special about a whole roasted chicken. The way it makes your entire house smell is second only to baking bread. Or brownies.

It’s that very same aroma that drives you crazy so that when the chicken is finally done you can’t help but tear at it, ripping off little pieces of salty, crackly hot skin that just about burns your fingers off. I kind of live for that.

If you’ve done it right the chicken should be tender, succulent and juicy. I highly recommend using a meat thermometer and it really helps to rest the bird for at least 5 minutes before slicing. Ten is better.

All chickens should be Peruvian roasted. My new favorite.

Roasted Peruvian Chicken
Peruvian Roasted Chicken

Rating: 51

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Yield: 4 - 5 servings

Peruvian Roasted Chicken

A whole roasted chicken covered in a spicy, garlicky paste with sweet peppers, onions and corn.


1 + 1/2 teaspoons olive or canola oil, plus more for greasing pan
1 + 1/2 tablespoons sweet paprika
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon fine sea salt
1 teaspoon ground black pepper
5 cloves garlic, finely chopped
2 + 1/2 tablespoons white wine vinegar
2 large yellow onions, thickly sliced
2 bell peppers, cut into chunks (I used 1 red and 1 green)
1 whole chicken, about 4 pounds (I like Bell & Evans)
1 lemon, sliced
3 ears of fresh corn, shucked


  1. Preheat oven to 4oo°F. Grease a large roasting pan.
  2. In a small bowl mix the oil, paprika, cumin, oregano, salt, pepper, garlic, vinegar and oil together to make a paste.
  3. Put the peppers and onions in the roasting pan and add a tablespoon of the paste, toss well. Move them to the sides of the pan, a few on the bottom are ok.
  4. Check the cavity of the chicken and clean it out - the neck/innards might be there in a bag - just discard. Place the chicken in the pan and cover it all over with the remaining paste. Shove a few of the lemon slices into the cavity of the chicken and nestle the rest into the vegetables.
  5. Wrap the corn in aluminum foil.
  6. Bake about 1 hour and 30 minutes or until a meat thermometer in the thickest part of the breast registers 175 to 180 degrees F. Baste the chicken with the juices off the bottom of the pan halfway through. If the skin gets too dark for your liking just place a piece of aluminum foil over the top.
  7. About 45 minutes into the cooking time put the corn in the oven.
  8. Let the chicken rest 10 minutes before slicing.


Adapted from Whole Foods

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

Peruvian Roasted Chicken

Peruvian Roasted Chicken

Subscribe Here

Enter your email address:

Delivered by FeedBurner



  1. Doris says

    Hiya Reeni!
    Hope you and the awesome Moon cat are well. I have to say we have had this type of chicken before as there is a Peruvian eatery near our home but we have not been in a while. Now I know how to fix this and my hubby will just love it. Hope your summer has been rewarding and fun. Our Furby has been diagnosed with hypothyroidism but she is doing well since we have taken care of the issue with meds. She’s an old gal, 15 years in Sept. but we love her!
    I think I will make this over the weekend—chicken is hubby’s favorite meat and always looking for new and tasty ways to fix it. Have a happy weekend and hugs to you and Moon! XOX

    • says

      Hi Doris! So sorry to hear about your little furby! Hope she is doing well! We had a cat once lived to 18 – he was a tough old tomcat. It has been unseasonably cool here and I am loving it. I hope you enjoy the chicken! Have a wonderful weekend and thanks for stopping by! xoxo

      • Doris says

        Good Morning Reeni!
        I am making this today for dinner but using a turkey breast instead—whaddya think? I bet this would be a great rub on a pork loin as well. I will let you know how all like this version. I am happy to say Furby is improving greatly—eating up a storm now and we are grateful . Weather has been in low 80’s here in Charlotte area which is pretty nice for this time of year. Not scorching like we are used to in the South. I hope your weekend is going well and that you enjoy your cooler weather —fall is around the corner. Stay well and hugs to Moon! XOX

      • says

        Hi Doris! Can’t wait to hear how it came out with your turkey breast! A pork loin is a GREAT idea! The flavors are perfect to perk it up. I’m glad your Furby is getting better! Is that her name? It’s been cool here too – I’m glad because it’s fair week here and I don’t go if it’s sweltering hot. Enjoy your week! Hugs to you and your Furby! xoxo

  2. says

    To me that didn’t look burnt because I’m used to seeing the rotisserie chickens they do at work and they look like that. As a matter of fact it looks mouth watering good. Not only does the chicken look delicious but those peppers onions and corn around it too

  3. says

    That skin looks absolutely delicious! I bought a deli chicken earlier and looked through several dozen on the warming display for one that had done-enough skin for me. The skin is nearly the best part of a roasted chicken…as long as it’s crispy. I saved this one to make sometime soon!

Leave a Reply

Your email address will not be published. Required fields are marked *