Pollo a la Brasa (Peruvian Roast Chicken)

• 1/4 cup freshly squeezed lime juice
• 3 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1 whole chicken (3 1/2 to 4 pounds)
• Lime wedges, for serving

1. Combine the lime juice, soy sauce, olive oil, cumin, black pepper, paprika and oregano in a large resealable plastic bag and shake to combine.
2. Add the chicken to the bag and seal tightly.
3. Refrigerate the chicken in the marinade for at least 8 hours and up to 24 hours.
4. Preheat the oven to 375.
5. Remove the chicken from the bag (reserving the marinade) and arrange it in a roasting pan, tucking the wings under and trussing the drumsticks, if you like.
6. Pour the marinade evenly over the chicken and roast for 1 hour to 1 hour and 15 minutes, basting occasionally, until the skin is burnished and a meat thermometer inserted into the thickest part of the thigh registers 170.
7. Tilt the chicken to drain the juices from the cavity into the roasting pan, then transfer the chicken to a platter and let stand for 15 minutes.
8. Cut into pieces and serve with the pan juices and lime wedges.

freshly squeezed lime juice, soy sauce, olive oil, ground cumin, freshly ground black pepper, paprika, oregano, chicken, lime wedges

Taken from www.foodandwine.com/recipes/pollo-la-brasa-peruvian-roast-chicken (may not work)