Peruvian Roasted Chicken

Recipe makes 6 servings


4 cloves garlic (12g), minced
2 Tbsp (27ml) olive oil
2 Tbsp (30ml) apple cider vinegar
1 Tbsp (7g) paprika
1 Tbsp (6g) ground cumin
1 tsp (2g) smoked paprika (optional)
1 tsp (3g) dried oregano
1/2 tsp black pepper
1 tsp salt
1 whole chicken (about 3lb/1360g)

Combine the minced garlic, olive oil, apple cider vinegar, paprika, cumin, smoked paprika (if using), dried oregano, black pepper, and salt in a bowl; mix well to create a marinade.
Place the whole cleaned chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure to coat it evenly. Seal the bag (or cover the dish) and place it in the refrigerator. Let the chicken marinate for at least 4 hours or preferably overnight, turning it occasionally to ensure even marination.
Preheat the oven to 375°F (190°C).
Transfer the chicken to a roasting rack set inside a roasting pan (this allows the chicken to cook evenly and for the excess marinade to drip off). You may also place the chicken directly on the roasting pan.
Roast the chicken for about 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh. The cooking time may vary depending on the size of the chicken.
While the chicken is roasting, baste it with any remaining marinade or pan drippings every 25 to 30 minutes. It will help keep the chicken moist and flavorful. For the last 15 to 20 minutes of cooking, increase the oven temperature to 425°F (220°C) to help crisp the skin.
Remove the chicken from the oven and let it rest for about 10 minutes before carving to allow the juices to redistribute and keep the meat tender.
Carve the chicken into serving pieces and enjoy! Serve it with keto-friendly sauces and side dishes like a fresh salad, steamed vegetables, or cauliflower rice.

Nutritional breakdown per serving (recipe makes 6 servings)

479 Calories
65.9g Protein
21.5g Fat
0.5g Fiber
1.6g Total Carbs
1.0g NET Carbs