Pollo a La Brasa - Peruvian Roasted Chicken With Yellow Potatoes

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READY IN: 13hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brine the chicken by soaking the chicken (giblets removed) in salt water for 12 hours in the refrigerator . Remove from salt water and rinse.
  • Peel and mash the garlic, and mix it with the vinegar and the vegetable oil. Stir in the chile powder, cumin, paprika, garlic salt, and soy sauce.
  • Place the chicken in a ziplock bag, and pour in the marinde. Seal the back and toss to coat the chicken with the marinade.
  • Marinate chicken, refrigerated, for 12-24 hours.
  • Preheat oven to 375 degrees. Peel the potatoes and cut into small wedges.
  • Place the potatoes in a roasting pan. Place the chicken, breast side up, on top of a rack over the potatoes.
  • Roast chicken uncovered for 30-45 minutes. If the skin is getting too brown, cover loosely with foil. Flip and stir the potatoes with a spatula. Continue to roast until chicken has an internal temperature of about 165 degrees, about 1 hour and a half total oven time, depending on the size of the chicken. (Read more here about how to roast chicken).
  • Remove chicken from oven and let cool for 10-15 minutes before carving.
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