| Prep: 20 mins | Cook: 90 mins – 120 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 13g | 3g | 30g |
| sugars | fibre | protein | salt |
| 5g | 3g | 40g | 1.6g |
One of the dishes that remain particularly close to my heart is the Peruvian-style Roast Chicken with Huacatay. A zesty fusion of flavors and nutritious ingredients, this recipe tells a unique story that goes beyond the confines of my Italian-American roots, adopting the robustness of Peruvian cuisine, and infusing it with a touch of my family’s traditional approach to cooking. If there ever was a dish that would make my Italian grandparents proud and tickle their taste buds with a twist, this is it.
Love for Peruvian Cuisine
Noticed among the very first things you’ll encounter when you finally butcher your chicken and marinate it in the soy and lime mixture is that this isn’t your everyday roast chicken. The addition of the huacatay, or Peruvian black mint, introduces a wholly unique flavor. I often recommend this recipe to all my food-adventurer friends, desperate for something fresh, exciting, and different but still retaining that hearty comfort of a roast chicken.
Those dining at your table will be intrigued, and better yet—absolutely delighted. But that’s not where the beauty of this dish ends. Once you’ve tried this recipe, it will inevitably become a beloved favorite, a heartwarming staple that you’ll return to time and time again. You can find this special ingredient at your local Peruvian store.
Health Benefits Hidden in the Flavors
The Peruvian-style Roast Chicken with Huacatay, made with limes, garlic, and other wholesome ingredients, packs a vibrant punch of beneficial nutrients. This dish is protein-rich and tremendously beneficial for those watching their weight or keeping an eye on their health. Limes, a key player in this recipe, are rich in vitamin C, while garlic is known for its immune-boosting properties. Potatoes, on the other hand, are an excellent source of potassium and dietary fiber.
One of the elements that make this dish a right winner is the huacatay. This Peruvian black mint is not just a flavor enhancer, but a potent antioxidant. In fact, researchers have identified several health benefits accruing from regular intake of huacatay, including aiding digestion, reducing inflammation, and even combating certain types of cancer.
A Match with Other Dishes
As for what to pair it with? This flavorful roast chicken works exceptionally well with a side of Peruvian quinoa salad, or served on a bed of fluffy rice. If you’re seeking a more Italian touch, it can be paired perfectly with a side of rosemary polenta. No matter what you choose, round off your meal with a glass of Malbec or another robust red wine and you’re set for a culinary journey you won’t forget.
All this talk of food has my mouth watering, but before we sign off, let’s feast our eyes on the final product, shall we?
In essence, the Peruvian-style Roast Chicken with Huacatay is a cherished recipe that has opened my heart to the vibrant world of Peruvian cuisine. It’s a flavorful roast chicken recipe that celebrates the beauty of home cooking, putting a creative spin on a traditional staple—and delivering the taste of a distant land right to your plate.
What You’ll Need
- 1 whole chicken, about 4 to 5 pounds
- 1/2 cup white vinegar
- 1/4 cup soy sauce
- 2 tablespoons huacatay (Peruvian black mint)
- 5 cloves of garlic, peeled
- 1 tablespoon cumin
- 1 tablespoon paprika
- 2 teaspoons black pepper
- 1 teaspoon dried oregano
- 1 tablespoon salt
- 4 limes, juiced
- 1/4 cup olive oil
- 2 large onions, cut into wedges
- 2 cups of cold water
- 1 pound of fingerling potatoes
- 2 cups of mixed salad greens
Method
Step One
Start by cleaning and drying your chicken. Remove any excess fat and pinfeathers, then pat dry with paper towels. Ensure that it is fully dried to achieve a crispy skin later.
Step Two
In a food processor or blender, combine the vinegar, soy sauce, huacatay, garlic, cumin, paprika, black pepper, dried oregano, salt, lime juice, and olive oil. Process this mixture until it forms a smooth marinade.
Step Three
Pour the resulting marinade over the chicken, making sure it is well coated both inside and out. For maximum flavor, let the chicken marinate in the refrigerator for at least 2 hours, or preferably overnight.
Step Four
Preheat the oven to 425 degrees Fahrenheit.
Step Five
Place the marinated chicken on a rack set in a roasting pan. Arrange the onion wedges around the chicken in the pan, then pour the cold water into the pan.
Step Six
Place the roasting pan in the oven and roast the chicken for about 20 minutes, then reduce the oven temperature to 375 degrees and continue roasting for another hour, or until the chicken is completely cooked through. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit.
Step Seven
While the chicken is roasting, boil the fingerling potatoes until they are tender.
Step Eight
Once the chicken is fully cooked, remove the roasting pan from the oven and allow the chicken to rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the chicken, resulting in a more flavorful and juicy chicken.
Step Nine
Serve the roasted chicken with the roasted onions, boiled fingerling potatoes, and mixed salad greens on the side. Enjoy your delicious Peruvian-style roast chicken with huacatay!
