Peruvian Roast Chicken

My DH faithfully tapes episodes of America's Test Kitchen on our PVR and we watch them when we find the time.  This recipe caught my eye and we decided to give it a try.  I would recommend it highly....You might like to cut down on the amount of salt if you don't like salty things.  While we were fine with it here, my mother made this recipe as well and felt she would cut back on the salt the next time around.  If you'd like to give it a try, make sure you have adequate time for the chicken to marinade....over night is best.

Peruvian Roast Chicken
3 T Extra Virgin Olive Oil
6 cloves garlic
2 Tbsp salt (kosher)
1 Tbsp pepper
1 Tbsp cumin
1 Tbsp sugar
2 tsp oregano
1/4 cup mint leaves
2 tsp lime zest
1 habenero chilli

Combine all in blender and process to a smooth paste.  Lift and separate the breast skin  away from the meat so you can get the marinade under the skin. Smear rub all over the skin of the chicken and place in a ziploc bag in the fridge to marinate for at least 6 hour or over night....time permitting.  Preheat oven to 325 F.  Roast chicken using a vertical roaster or on a beer can for about 40 minutes or until the internal temperature is 140F.  Remove from oven and increase heat to 500F.  Replace chicken continue to roast until chicken is nicely browned and reaches an internal temperature of 160F.  Serve with Spicy Mayo Sauce.  You can also make this recipe as I have with 1/2 chickens, or with chicken pieces.
Spicy Mayo Sauce
1 egg
2 Tbsp water
1 Tbsp lime juice
1 Tbsp minced onion
1 Tbsp fresh cilantro
1 tsp mustard
1/2 tsp kosher salt
1 garlic clove minced
1 Tbsp minced pickled jalepeno pepper
1 cup olive oil
Puree all but the olive oil in a blender.  With the blender running, slowly pour in the olive oil as if to make a mayo.  Consistency is slightly thinner than mayo, and can be poured.  Serve over chicken.