Capsicana Recipes - Roast Chicken with Chillli & Lemon Cook Sauce
Capsicana Recipes - Roast Chicken with Chillli & Lemon Cook Sauce

Peruvian Roast Chicken

My Roast Chicken recipe is based on one of Peru’s most famous dishes “Pollo a la Brasa” So easy to make with the most delicious flavour!

Capsicana Peruvian Chilli and Lemon Cook Sauce - Recipes
  • 1 whole chicken (roughly 1.5kg)
  • 5-6 tbsp water

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  1. Mix the Peruvian Chilli & Lemon Cook Sauce and water together.
  2. Butterfly the chicken to flatten and for ease of roasting. In a suitable roasting tray massage all the watered down Capsicana sauce over the chicken skin and on the underside of the butterflied chicken & place chicken skin side down in the roasting tray. Cover with tin foil.
  3. Preheat the oven to 200°C and roast the chicken, still covered with foil for 20-25 minutes depending on the size of your chicken.
  4. Take the chicken out of the oven, remove the foil and turn the chicken over so that the skin is exposed. Turn the oven temperature up to 220°C.
  5. Pour out any excess marinade or sauce from the roasting tray to keep for later, then roast the chicken for a further 20-25 minutes. Baste well with excess marinade once or twice in between to get a good glaze on the chicken skin.

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