The Best Roasted Chicken- Peruvian Style

Wash chicken and remove all the fat. Cut chicken in half. Combine  cumin,  garlic powder , dried oregano, salt and paprika. Mix well. Take half of the spices  and rub on outside and inside of chicken. In a large bowl, combine beer, vinegar, lime juice. Mix well. Put chicken in a large bag (remove as much air as possible from the bag)and pour liquid in the bag and marinate overnight (24 hours or so). Reserve the other half of the spices for use right before roasting the chicken (Be sure not to touch any raw chicken and have contact with the spice rub you will be using the next day.)

The next day, remove chicken from bag. Place both halves on a rimmed jelly roll pans, skin side up. Take the extra cumin, garlic powder, oregano, salt and paprika and rub on chicken again. Bake at 425 degrees for about 1 hour, tenting the top of each chicken with a piece of foil. After 50 minutes, remove the foil and let the skin brown and crisp. To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 165 F. The chicken needs to reach an internal temperature of 165 F.  Let the chicken rest for 5 minutes before carving. * If you roast the chicken whole, add more time to your roasting time.