Pollo A La Brasa - Peruvian Roasted Chicken With Yellow Potatoes

Total Time: 13 hrs 30 mins Preparation Time: 12 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 whole chicken
• 3 lbs yellow potatoes
• 1/4 cup vegetable oil
• 1/4 cup vinegar
• 3 garlic cloves
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1 tablespoon soy sauce
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh mint (optional)

Recipe

• 1 brine the chicken by soaking the chicken (giblets removed) in salt water for 12 hours in the refrigerator . remove from salt water and rinse.
• 2 peel and mash the garlic, and mix it with the vinegar and the vegetable oil. stir in the chile powder, cumin, paprika, garlic salt, and soy sauce.
• 3 place the chicken in a ziplock bag, and pour in the marinde. seal the back and toss to coat the chicken with the marinade.
• 4 marinate chicken, refrigerated, for 12-24 hours.
• 5 preheat oven to 375 degrees. peel the potatoes and cut into small wedges.
• 6 place the potatoes in a roasting pan. place the chicken, breast side up, on top of a rack over the potatoes.
• 7 roast chicken uncovered for 30-45 minutes. if the skin is getting too brown, cover loosely with foil. flip and stir the potatoes with a spatula. continue to roast until chicken has an internal temperature of about 165 degrees, about 1 hour and a half total oven time, depending on the size of the chicken. (read more here about how to roast chicken).
• 8 remove chicken from oven and let cool for 10-15 minutes before carving.