The fresh lime juice and seasonings in this gluten-free roast chicken recipe are typical of the flavors used in Peruvian food. The sweetness from the orange juice balances the flavor and helps to caramelize the skin.
- 1 5-pound whole chicken
- 2 limes
- ¼ cup orange juice
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 3 teaspoons paprika
- 2 teaspoons oregano
- 2 teaspoons salt
- 2 teaspoons pepper
Preheat oven to 450° F. Rinse the chicken under cold water, pat dry and place in a large bowl. In a separate bowl, juice the limes. Add the orange juice and olive oil. Pour the mixture on the chicken and coat it well. Season the chicken with the garlic powder, paprika, oregano, salt and pepper. Rub the seasonings in well and spread some beneath the skin.
Place the chicken on a large, foiled baking sheet, skin side up. Bake for about 1 hour and 15 minutes. The chicken is done when the skin on top is crispy and dark golden brown. Serve hot.
Nutrition Analysis: 390 cal, 28 g fat, 115 mg chol, 880 mg sodium, 4 g carbs, 1 g fiber, 1 g sugar, 29 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.