Peruvian Roast Chicken

• 4 cloves Garlic, Chopped
• 1/2 whole Lemon, Juiced
• 3 Tablespoons White Or Red Wine Vinegar
• 1 Tablespoon Soy Sauce
• 3 Tablespoons Canola Or Olive Oil
• 2 Tablespoons Paprika
• 1 Tablespoon Cumin
• 1 teaspoon Turmeric
• Salt To Taste
• Black Pepper To Taste
• 1 whole 3-4 Pound Whole Chicken, Cleaned, Giblets Removed, Etc

1. 1.
2. In a medium-sized bowl mix together all ingredients (except chicken).
3. 2.
4. Place the whole chicken into a large (about 2 gallon size) Ziploc bag and pour in the marinade.
5. 3.
6. Spread the marinade so that it covers all the chicken.
7. 4.
8. Seal the bag, put it into the refrigerator and let it marinate overnight.
9. 5.
10. Take the chicken out of the fridge about 30-45 minutes before you roast it, so it comes closer to room temperature.
11. This helps the chicken become more moist and cooked evenly.
12. 6.
13. Preheat the oven to 450 F. 7.
14. Remove the chicken from the marinade and brush off any garlic so it will not burn.
15. 8.
16. Lay the chicken, breast side up, in a roasting pan or cast iron skillet.
17. 9.
18. Truss the chicken (tie the legs together) using some kitchen twine.
19. This keeps the juices in during the roasting and makes the meat more tender.
20. 10.
21. Roast for 45-55 minutes.
22. 11.
23. Remove it from the oven and let it rest 5 minutes before carving.

garlic, lemon, white or red, soy sauce, canola or olive oil, paprika, cumin, turmeric, salt, black pepper, chicken

Taken from tastykitchen.com/recipes/main-courses/peruvian-roast-chicken/ (may not work)