Peruvian Roasted Chicken
A quick weeknight version of the classic Peruvian roast chicken, with a zesty lime kick. Juicy, golden, and ready in about 30 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 350
- Protein
- 28g
comfortingperuviangluten-freedairy-freechickencrispyjuicyweeknight
Ingredients
- 4 whole chicken thighs
- 2 whole lime
- 3 cloves garlic
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- 1
Preheat oven to 425°F. In a small bowl, mix the juice of 1 lime, 3 minced garlic cloves, 1 tsp cumin, 2 tbsp olive oil, and 1 tsp salt.
- 2
Pat the 4 chicken thighs dry and rub the marinade all over them, including under the skin if possible.
- 3
Place chicken skin-side up on a baking sheet. Roast until the skin is golden and crispy and juices run clear, about 30 minutes.
- 4
Let rest for 5 minutes. Serve with lime wedges from the remaining lime.
Tools you’ll need
- baking sheet
- small bowl
- knife
- cutting board
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