Peruvian roast chicken
20 minutes, plus marinating time
Preparation Time
1 hour 20 minutes
Cooking Time
4 serves


Peruvian chicken

2 tbsp olive oil
1 lemon, zested and juiced
4 garlic cloves, peeled
1 tsp sweet paprika
1 tsp smoked paprika
2 tsp ground cumin
½ tsp dried oregano
½ tsp caster sugar
1 tsp salt flakes
1 x 1.6 kg whole chicken

Herb sauce

125 ml (½ cup) homemade or store
bought mayonnaise
3 spring onions, roughly chopped
1 cup coriander leaves and stems
1 jalapeño, or to taste
1 garlic clove
½ lemon, juiced
Salt flakes and pepper, to taste

Roasted potatoes

4 large roasting potatoes, peeled
and cut into large pieces
2 tbsp olive oil
Salt flakes and pepper, to taste

To serve

Green leafy salad
1 lemon, cut into wedges


Peruvian chicken

1. Blend or process the oil, lemon juice and zest, garlic, spices, oregano, sugar and salt in a food processor until it forms a paste.
2. Gently loosen the chicken skin above the breasts. Spread two thirds of the marinade evenly under the skin and spread the remaining paste over the chicken. Cover and refrigerate for at least 6 hours, or overnight.
3. Place the chicken onto a grilling and roasting insert in a universal tray. Place the food probe into the thickest part of the chicken breast.
4. Place the tray into the oven on shelf level 2. Select Moisture Plus with Auto Roast at 180°C with 2 manual bursts of steam, releasing a burst of steam at 5 minutes and the second burst of steam at 20 minutes. Cook for 1 hour, or until the chicken is cooked through between the thigh and breast. If using a food probe, cook the chicken until
the internal temperature reaches 65-70°C, depending on your preference. If needed, crisp the chicken skin under Full Grill setting 3, for extra crunch.

Herb sauce

1. Blend or process all ingredients together, season to taste.

Roasted potatoes

1. Place the potatoes, oil, salt and pepper in a bowl, toss to combine.
2. Spread onto a baking tray and place into the oven with the chicken on shelf level 4.

To serve

1. Serve the chicken with the herb sauce, roasted potatoes and salad.

Hints and tips

• This is a great recipe for a classic roast chicken. Simply rub the chicken with olive oil and salt and cook according to the method.
• This roast can also be cooked using Automatic Programmes in Miele ovens including Dialog and Combi steam ovens; Select Meat / Poultry / Chicken / Whole.

Share some inspiration

We appreciate the share

The recipe has been shared with your contact, we hope they enjoy this recipe.

1 Session selected

  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



Total $0.00