This dish has become a favorite. Easy to make, beautiful to look at, intensely flavored.
Ingredients
3 tablespoons extra-virgin olive oil
1 teaspoon Kosher salt
6 garlic cloves, peeled and flattened with the broad side of a knife
1 tablespoon ground black pepper
¼ cup fresh mint leaves
1 tablespoon ground cumin
1 tablespoon sugar
2 teaspoons smoked paprika
2 teaspoons dried oregano
¼ cup lime juice plus the zest from the limes
3 ½ – 4 pound chicken
Preparation
- Process all ingredients except chicken in blender or Cuisinart and process until a smooth paste forms. Using your fingers, rub half of the paste under the skin of the chicken and spread the exterior of the chicken with the rest. Place the chicken in roasting pan, uncovered, and refrigerate for 6 to 24 hours.
- Preheat the oven to 375° F. Remove chicken from the refrigerator 20 minutes before cooking. Roast chicken for one hour, then turn on convection setting for the remaining 30 minutes. The convection will crisp the skin.
- Let the chicken rest, loosely tented with foil, for 15 minutes. Carefully lift the chicken onto a cutting board. Cut and serve.
Yield: 4
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