Pollo al Ast

Ingredients

Vegetable oil

2 tablespoons

Lime juice

juice of 2 limes

Black pepper

1 teaspoon, freshly ground

Salt

1 teaspoon

Oregano

1 teaspoon, dried

Paprika

1 teaspoon

Cumin

1 teaspoon

Garlic

6 cloves, minced

Whole chicken

1 (about 3-4 pounds)

Instructions

1. In a bowl, combine the minced garlic, cumin, paprika, oregano, salt, black pepper, lime juice, and vegetable oil to create the marinade.
2. Place the chicken in a large ziplock bag and pour the marinade over it. Seal the bag and gently massage the marinade into the chicken, making sure it is thoroughly coated. Let it marinate in the refrigerator for at least 2 hours, although letting it sit overnight will yield the best results.
3. Preheat your oven to 375°F (190°C).
4. Remove the chicken from the bag and discard the remaining marinade. Place the chicken on a roasting rack set inside a baking dish.
5. Roast the chicken in the preheated oven for about 1 hour or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh and the skin is golden and crispy.
6. Once done, remove the chicken from the oven and let it rest for about 10 minutes before carving. This allows the juices to redistribute, keeping the meat moist.
7. Serve the Pollo al Ast with traditional Peruvian sides like roasted potatoes or a green salad, making sure to enjoy every flavorful bite.