Peruvian Roast Chicken

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This was a delicious way to roast chicken. The marinade yielded a wonderful, rich flavor from the spices, oil, wine and white wine vinegar. I also liked the garlicky flavor from rubbing the paste under the skin. The final touches of lemon juice before marinating, and then adding additional juice to the cavity before roasting, seemed to make it all come together with a bright flavor. The juicy, tender chicken was complemented by the crunchy bites of the avocado and onion salad. I’d make this salad again, with or without the chicken. Everything went together wonderfully.

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