Roasted Chicken (Pollo a la Brasa)
This recipe is based on Pollo a la Brasa. Peru's iconic charcoal rotisserie chicken, and the inspiration behind BRASA SEASONED SALT. Flavorful, smoky and with a little kick, this is one of the best roasted chickens in the world. I might be being a little biased because I am Peruvian, but for those of you who have tried it, you wont deny that these chickens are so good, they are addictive.
This recipe can also work with just the breasts, wings, legs or thighs alone. Just roast them for a shorter time. Once the chicken is golden and the juices run clear they are done.
For the best flavored chicken, let it marinate for at least 6 hours, I like to do mine overnight, trust me it makes the difference.
1 whole chicken (without gizzards)
BRASA SEASONED SALT
The night before: Season your chicken very liberally with BRASA SEASONED SALT, on the skin and inside the chickens cavity. Put the seasoned chicken in a container with a lid or covered in plastic wrap, and place in your refrigerator. Leave it in there for at least 6 hours before you plan on roasting it.
The next day or 6 hours later: Preheat your oven to 400 F (200 C). Remove the seasoned chicken from refrigerator and place it in a roasting rack.
Once oven is up to temperature, place the chicken in the middle of the oven and roast for 1.5 hours, then lower temperature of the oven to 325 and roast an additional 30 minutes. Remove the finished chicken from the oven and let it sit for 20 to 30 minutes at room temperature before cutting it.