Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 2 tablespoons of aji amarillo paste, 3 tablespoons of fresh lime juice, 4 minced garlic cloves, 1 tablespoon of ground sumac, 1 teaspoon of ground cumin, 1 teaspoon of ground paprika, 2 tablespoons of olive oil, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper to form a vibrant marinade.

2. 2

   Thoroughly pat dry the 3-pound whole chicken with paper towels and generously rub the prepared marinade all over its surface, both inside and out.

3. 3

   Allow the chicken to marinate for a minimum of 30 minutes at room temperature, or for optimal flavor development, refrigerate it for at least 2 hours, or overnight.

4. 4

   Preheat your fire-roasting grill or oven to a high heat of 400°F (200°C) and carefully place the marinated chicken directly on a roasting rack or in a sturdy roasting pan.

5. 5

   Fire-roast the chicken for 45 minutes, then add 1.5 pounds of peeled and quartered yellow potatoes and 1 large red onion cut into wedges around the chicken in the roasting pan.

6. 6

   Continue to fire-roast for an additional 15-25 minutes, or until the chicken registers an internal temperature of 165°F (74°C) with an instant-read thermometer and the potatoes are fork-tender and beautifully caramelized.

7. 7

   Remove the pan from the heat, allow the roasted chicken to rest for 10 minutes before carving, and then garnish generously with 0.25 cup of fresh chopped cilantro before serving alongside the flavorful potatoes and onions.