Peruvian Roast Chicken

• 3 T evo
• 1/4 C mint leaves, packed
• 2 T salt
• 6 garlic cloves
• 1 T black pepper
• 1 T ground cumin
• 1 T sugar
• 2 t smoked paprika
• 2 t dried oregano
• 2 t finely grated zest and 1/4 C juice from 2 limes
• 1 t minced habanero chili
• 1 whole chicken, 3-4 lbs

1. 1. Process all ingredients except chicken in blender to form smooth paste. Loosen skin over thighs and breast and spread paste under skin and on surface of chicken. Place in ziplock and refrigerate 6-24 hrs.
2. 2. Heat oven to 325 degrees. Put chicken on clay cone. Roast until skin turns brown and breast registers 140 degrees. About 45-55 minutes. Remove chicken from oven and raise temp to 500 degrees.
3. 3. When oven is 500, place 1 C of water in bottom of pan and return to oven. Roast until skin brown and crisp. Temp should be 160 in breast and 175 in thigh, about 20 minutes.
4. 4. Remove from oven and rest 20 minutes. Carve.

t, mint, t, garlic, black pepper, ground cumin, t, paprika, oregano, limes, habanero chili, chicken

Taken from www.epicurious.com/recipes/member/views/peruvian-roast-chicken-52126801 (may not work)