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Oven-Roasted Chicken with Mashed Potatoes
A Peruvian-style oven-roasted chicken with a luxurious marinade built from orange juice, beer, red wine, pisco, garlic, ají panca, paprika, cumin, and mustard. The chicken is brined first for juiciness, then roasted to caramelized perfection. Served with a creamy mashed potato side.
Ingredients
For the chicken
- 1 piece chicken pieces (cut) (brined in 10% saltwater for 20 min, dried)
For the marinade
- 0.5 cup orange juice (sour orange) (freshly squeezed)
- 2 tbsp lager beer
- 2 tbsp red wine
- 1 tbsp pisco
- 6 clove garlic
- 1 tsp ground cumin (toasted) (toasted and ground)
- 1 tsp paprika
- 0.5 tsp black pepper (toasted and ground) (toasted and ground)
- 1 tbsp yellow mustard
- 1 tbsp ají panca paste
For the mashed potatoes
- 4 piece potatoes (peeled, boiled)
- 2 tbsp butter
- 0.5 cup milk (warm)
Steps
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1Brine the chicken pieces in a 10% salt solution for 20 minutes. Remove, do NOT rinse, and pat dry thoroughly.Tip: The brine seasons the chicken through and ensures juiciness. No additional salt is needed in the marinade because of this.~20 min
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2Make the marinade: blend together orange juice, beer, red wine, pisco, garlic, toasted cumin, paprika, toasted black pepper, yellow mustard, and ají panca paste using an immersion blender until smooth.Tip: This marinade keeps for a week refrigerated or 6-7 months frozen. Make extra and use it for rabbit, turkey, or grilled seafood.~5 min
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3Coat the brined and dried chicken pieces generously with the marinade. Let marinate for at least 30 minutes (overnight is better).Tip: Use a clean spoon to apply the marinade — never contaminate the batch with raw chicken.~30 min
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4Preheat oven to 200°C (400°F). Place chicken pieces on a baking tray and roast until golden brown and caramelized, about 35-45 minutes depending on piece size.Tip: The fructose in the orange juice helps achieve beautiful caramelization, but watch closely — it can burn if uncontrolled.~40 min
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5For the mashed potatoes: boil peeled potatoes until tender, drain, then mash with warm milk and butter until smooth and creamy. Season to taste.~20 min
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6Serve the roasted chicken pieces over or alongside the mashed potatoes. Spoon any pan juices over the chicken.
Nutrition (per serving)
550
Calories
42g
Protein
35g
Carbs
25g
Fat
3g
Fiber
Cultural Context
This recipe reflects the heart of Peruvian home cooking — pollo al horno is a beloved everyday dish that every family has their own version of. Giacomo Bocchio, a renowned Peruvian chef and MasterChef judge, elevates the humble roast chicken with professional techniques: a 10% brine for moisture retention, a complex marinade using pisco (Peru's national spirit), ají panca (a dried Peruvian pepper), and orange juice for fructose-driven caramelization. He honors his grandfather Widow Bocchio's philosophy that '80% of a dish is the product, 20% is what the cook can do.'