Peruvian-Style Roasted Chicken with Sweet Onions
Peruvian Roasted Chicken
Tender roasted chicken with caramelized sweet onions, garlic, and warm spices. A vibrant, aromatic Peruvian classic.
Nutrition (per serving)
Peruvian roasted chicken, or pollo a la brasa, is one of South America's most beloved comfort foods—and for good reason. This stunning dish brings together simple ingredients transformed through slow roasting into something absolutely magical. The chicken emerges golden and impossibly tender, while sweet onions caramelize into glossy, savory-sweet ribbons that practically melt on your tongue. It's the kind of meal that feels restaurant-worthy yet comes together easily in your own kitchen.
What makes this version special is how the warm spices—cumin, garlic, and a hint of oregano—perfume the whole bird as it roasts, infusing every bite with authentic Peruvian flavor. The sweet onions aren't just a side dish; they're integral to the magic, releasing their natural sugars and mingling with the chicken's juices to create a gorgeous pan sauce. Serve it with rice, potatoes, or fresh lime wedges, and you've got a complete meal that'll transport your dinner table straight to Lima.
Ingredients
- Whole chicken:1 lb
- Sweet onions:3 medium
- Garlic cloves:8 cloves
- Olive oil:4 tbsp
- Ground cumin:2 tsp
- Dried oregano:1.5 tsp
- Paprika:1 tsp
- Lime juice:2 tbsp
- Chicken broth:1 cup
- Salt:1.5 tsp
- Black pepper:0.5 tsp
- Fresh cilantro:3 tbsp
Instructions
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Preheat your oven to 400°F. Pat the chicken dry with paper towels and place it in a large roasting pan.
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In a small bowl, combine olive oil, minced garlic, ground cumin, oregano, paprika, lime juice, salt, and black pepper to create a paste.
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Rub the spice paste all over the chicken, inside and out, making sure to coat it evenly.
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Slice the sweet onions into thick rings and arrange them around the chicken in the roasting pan.
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Pour the chicken broth into the bottom of the pan around the onions.
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Roast the chicken for 60-75 minutes, basting it with pan juices every 20 minutes, until the skin is golden and the internal temperature reaches 165°F when measured in the thickest thigh.
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Remove from the oven and let the chicken rest for 10 minutes before carving.
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Transfer the chicken to a cutting board and chop it into pieces. Arrange on a serving platter with the caramelized onions and spoon some of the pan juices over everything.
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Garnish generously with fresh cilantro and serve with lime wedges on the side.
Tips & Notes
- Make sure your chicken is at room temperature before roasting for even cooking throughout.
- Don't skip basting—it keeps the chicken moist and helps build that gorgeous golden skin.
- The sweet onions are key to this dish, so don't use regular yellow onions if you can help it. Vidalia or other sweet varieties make a real difference.
- Leftovers make incredible sandwiches or can be shredded and used in tacos.
- If your pan is getting too dark, tent it loosely with foil for the last 20 minutes of roasting.
