Dining Paleo in DC: Peruvian Chicken

Name: Dining Paleo in DC: Peruvian Chicken
Ingredients: 1 whole (4-pound) chicken; 1 tablespoon tapioca flour; 1 teaspoon kosher or sea salt; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/8 teaspoon ground black pepper; 1 cup hard apple cider, white wine, or apple juice

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Instructions

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Step 1

Place an oven rack in the bottom position. Preheat the oven to 400 degrees F.

Step 2

Pat the chicken dry, inside and out, with a paper towel.

Step 3

In a small bowl, combine the tapioca flour, salt and spices with a fork.

Step 4

Apply this rub over the skin of the chicken and on the inside of the cavity. Be sure to apply on both the breast side and the spine side.

Step 5

Pour the cider into the cup of a vertical roaster or into a clean aluminum can. Insert the cup or can into the cavity of the chicken as far as possible, and adjust so that the chicken balances. If using a pan, place the chicken on a rimmed baking sheet to catch the juices.

Step 6

Roast for 75 minutes or until the skin is crispy and the chicken is cooked through. When done, the juices will run clear and the internal temperature will reach 160 degrees F.