Peruvian Chicken Dinner, Jon & Vinny's Chicken Dinner from Selena + Chef

Mis En Place, i.e. Ingredients

  • 01 Chicken
  • Sea salt, fine
  • Black pepper, freshly ground
  • —
  • 02 oz parsley
  • 02 oz cilantro
  • 03 garlic cloves
  • 01 jalapeño
  • 02 limes
  • ½ c olive oil
  • ¼ c white wine vinegar
  • 01 t sugar
  • ½ t salt
  • ¼ t cumin
  • —
  • Sweet potato
  • Butter
  • Sesame seeds

Method

Heat your oven to 450°F on the convection setting.

Remove anything inside the chicken, and place it on a baking tray lined with parchment paper. Season with kosher salt and black pepper, and be sure to sprinkle inside the cavity. Put the chicken in the oven on the bottom shelf and cook for 50 minutes.

Take it out and rest for 25 minutes. Then move it to a cutting board. Remove the leg and thighs by lightly cutting the skin in between the end of the chicken breasts. Put your thumbs in the slits of skin and slowly pull the legs off. Set aside.

Gently cut down the middle of the breasts using the bone as your guide. Add to the plate with the legs. Flip your chicken over to find the oyster. You'll struggle to find it with a knife, so put your finger in, pop it out, and eat it. (It's the best part!)