Peruvian Roast Chicken with Garlic and Lime

There is something so comforting, primal even, to see and smell something roasting over a spit, in my case it's a rotisserie on my barbecue grill. This is probably my favourite recipe for cooking chicken on the barbecue and if you don't have a rotisserie use the beer can style, or just roast it in an oven. Courtesy of Cooks Illustrated
3 Tbsp extra-virgin olive oil
¼ cup lightly packed fresh mint leaves
2 Tbsp kosher salt
6 garlic cloves, peeled and roughly chopped
1 Tbsp ground black pepper
1 Tbsp ground cumin
1 Tbsp sugar
2 tsp smoked paprika
2 tsp dried oregano
2 tsp finely grated zest and ¼ cup juice from 2 limes
1 tsp minced habanero chile (I used jalapeno)
1 (3 ½ -to 4-pound) whole chicken

Process all ingredients except chicken in blender until smooth paste forms, 10 to 20 seconds. Using fingers or handle of wooden spoon, carefully loosen skin over thighs and breast and remove any excess fat. Rub half of paste beneath skin of chicken. Spread entire exterior surface of chicken with remaining paste. Tuck wingtips underneath chicken. Place chicken in gallon-size zipper-lock bag and refrigerate at least 6 hours and up to 24 hours. 

Adjust oven rack to lowest position and heat oven to 325 degrees. Place vertical roaster on rimmed baking sheet. Slide chicken onto vertical roaster so chicken stands upright and breast is perpendicular to bottom of pan. Roast until skin just begins to turn golden and instant-read thermometer inserted into thickest part of breast registers 140 degrees, 45 to 55 minutes. Carefully remove chicken and pan from oven and increase oven temperature to 500 degrees.

When oven is heated to 500 degrees, place 1 cup water in bottom of pan and return pan to oven. Roast until entire skin is browned and crisp and instant-read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees in thickest part of thigh, about 20 minutes (replenish water as necessary to keep pan from smoking), rotating bird 180 degrees halfway through cooking. 
Carefully remove chicken from oven and let rest, still on vertical roaster, 20 minutes. Using kitchen towel, carefully lift chicken off vertical roaster and onto platter or cutting board. Carve chicken and serve.

You can do all the above or if not, do as I did, use a barbeque rotisserie and roast on the rotisserie for 1 ¾ hours or until internal temperature reached 170° F. Once it is removed from the barbeque, let it stand covered with foil for 10 minutes, then carve and serve. Very yummy!!!!

This is sofa king good it will bring tears of joy to your eyes.