Pollo a la Brasa — Peruvian Roast Whole Chicken with Potatoes

Ingredients

• 1 whole Whole Chicken, about 4 lb
• 1½ lb Potatoes, cut into wedges
• ⅓ cup soy sauce
• 3 tbsp lime juice
• 2 tbsp ají panca paste
• 8 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 2 tsp smoked paprika
• 1 tbsp dark beer or red wine vinegar
• 3 tbsp olive oil
• ½ cup mayonnaise
• 2 tbsp ají amarillo paste, for the sauce
• 1 tbsp lime juice, for the sauce
• Salt and black pepper

Method

1. Blend the soy sauce, lime juice, ají panca, garlic, cumin, oregano, paprika, beer, and olive oil into a dark marinade. Rub it under the skin and into the cavity of the Whole Chicken.
2. Marinate uncovered in the fridge at least 6 hours, ideally 24. Leaving it uncovered dries the skin, which is the only way to get crackle without a spit.
3. Heat the oven to 425°F (220°C). Set the bird breast-up on a rack over a pan and scatter the Potatoes underneath so they roast in the drippings.
4. Roast 20 minutes, drop to 375°F (190°C), and continue 45–50 minutes, basting the potatoes once. The thigh should read 175°F (79°C) and the breast 165°F (74°C).
5. Whisk the mayonnaise with ají amarillo paste and lime juice for the green-ish sauce every Peruvian table demands.
6. Rest the bird 15 minutes before carving. Serve with the potatoes, the ají sauce, and a simple lettuce salad.