Roast Chicken with Peruvian Quenched Sauce
A flavorful and easy-to-make roast chicken dish with a tangy Peruvian quenched sauce. Perfect for a weeknight dinner.
Ingredients
- ●1 whole chicken (3 lbs) chicken
- ●1 cup peruvian quenched sauce
- ●2 tbsp olive oil roast
- ●1 tsp salt
- ●1 tsp black pepper
- ●3 cloves garlic
- ●1 large onion
- ●1 tsp cumin
- ●1 tsp paprika
- ●1 cup chicken broth
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Rinse the chicken and pat dry with paper towels.
- 3
Season the chicken with salt, black pepper, cumin, and paprika.
- 4
Heat the olive oil in a large skillet over medium-high heat.
- 5
Sear the chicken on all sides until browned, about 5 minutes.
- 6
Transfer the chicken to a roasting pan and roast for 45 minutes.
- 7
While the chicken is roasting, heat the Peruvian quenched sauce in a small saucepan over medium heat.
- 8
Add the garlic, onion, and chicken broth to the saucepan and simmer for 5 minutes.
- 9
After the chicken has roasted for 45 minutes, brush the Peruvian quenched sauce all over the chicken.
- 10
Return the chicken to the oven and roast for an additional 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
- 11
Let the chicken rest for 10 minutes before carving and serving.