Peruvian Pollo a la Brasa

Step 1

Set the oven to 450°F and wait until the indicator light or beep confirms it has finished preheating, about 10 minutes.

Step 2

Pat the whole chicken dry inside and out using paper towels, removing any excess moisture so the skin crisps.

Step 3

Place the chicken breast-side up on a sheet pan lined with foil, positioning it in the center.

Step 4

Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 5

In a small bowl, combine 3 tablespoons olive oil, the minced garlic, 3 tablespoons lime juice, and a pinch of salt and pepper by stirring with a spoon until evenly mixed.

Step 6

Rub the oil-garlic mixture all over the chicken skin, under the wings, and into any crevices where it will color during roasting.

Step 7

Season the chicken generously inside and out with salt and pepper, distributing evenly.

Step 8

Roast the chicken in the preheated 450°F oven for 45 to 50 minutes, until the thickest part of the thigh (measured with an instant-read thermometer inserted without touching bone) reaches 165°F and the skin is deep golden-brown.

Step 9

Remove the pan from the oven and let the chicken rest on the sheet pan for 5 minutes so the juices redistribute and stay in the meat.

Step 10

Chop the fresh cilantro into pieces roughly the size of a fingernail.

Step 11

In a small bowl, stir together 0.5 cup chopped cilantro, 2 tablespoons additional lime juice (if desired for brightness), and a pinch of salt.

Step 12

Transfer the rested chicken to a cutting board and quarter it by cutting between the thighs and breasts with a sharp knife.

Step 13

Arrange the chicken pieces on a serving platter and drizzle or spoon the cilantro sauce over the top.