Peruvian chicken roast

Incredible juicy flavorful chicken based on Peruvian recipe and flavors

Servings: 4

Author:

Prep
10 minutes

Cook
35 minutes

Total Time
45 minutes

Main Course

peruvian

chicken ibs low fodmap

Instructions

1 In a bowl, combine the olive oil, ground cumin, paprika, dried oregano, ground
coriander, ground turmeric, salt, pepper, and lime juice to make the marinade.
2 Place the chicken thighs or drumsticks in a shallow dish or a resealable plastic
bag. Pour the marinade over the chicken, making sure it coats each piece evenly.
Cover the dish or seal the bag, then refrigerate for at least 1 hour (ideally
marinate for 4 to 6 hours) to allow the flavors to infuse into the chicken.
3 Preheat your oven to medium-high heat (400°F / 200°C). Line a baking sheet with
aluminum foil and lightly grease it.
4 Remove the chicken from the marinade and shake off any excess. Place the chicken
on the baking sheet.
5 Bake the chicken for about 20-25 minutes, turning the pieces occasionally to
ensure even cooking. Then switch oven to high broil to get a nice roast on the
outer layer of chicken. For even roasting/browning, flip chicken after about 5-7
minutes and broil other side for another 5-7 minutes.
6 Once the chicken is done, remove it from the heat and let it rest for a few
minutes before serving.
7 Garnish with sliced green tops of green onions (if using) for added color and
flavor.