Peruvian Roast Chicken

From Every Day with Rachael Ray February 2009


6 cloves garlic, chopped
Salt and pepper
2 tsp dried oregano
1 tsp grated fresh ginger
1 tsp ground cumin
1/2 tsp paprika
1/2 C white wine vinegar (i used red wine because it's what i had)
1 4lb chicken, rinsed and patted dry

Using the flat side of a chef's knife, smear together the garlic and 2 tablespoons salt on a cutting board to form a paste; transfer to a small bowl. Stir in the oregano, ginger, cumin, 1 teaspoon pepper and paprika. Stir in the vinegar.
Slide your fingers between the chicken skin and breast and loosen the skin from the meat, working your way to the legs. Spread the marinade under and over the skin and inside the cavity. Transfer to a gallon-size resealable plastic bag; refrigerate for at least 4 hours overnight.
Preheat the oven to 400. Remove the chicken from the bag and place breast side up on a rack set over a rimmed baking sheet. Roast until the juices run clear when the meat is pierced with a knife between the breast and the wing, about 1 hour 15 minutes. Let rest 10 minutes before carving.