Description
Delight your taste buds with this flavorful Peruvian-Style Roast Chicken served with a zesty Green Sauce. Tender, juicy chicken marinated in a blend of spices, roasted to perfection, and paired with a creamy cilantro-infused sauce.
Ingredients
Scale
For the Chicken:
- 1 whole chicken (about 3.5 to 4 pounds), spatchcocked or cut into parts
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon lime juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Green Sauce (Aji Verde):
- 1 cup fresh cilantro leaves (packed)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1–2 jalapeños (seeded for less heat)
- 2 cloves garlic
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Preheat the oven: Heat the oven to 425°F.
- Marinate the chicken: Combine olive oil, soy sauce, vinegar, lime juice, garlic, cumin, paprika, oregano, salt, and pepper. Rub the mixture over the chicken and marinate for at least 30 minutes.
- Roast the chicken: Roast for 45–55 minutes until internal temperature reaches 165°F. Broil for crispy skin. Rest before carving.
- Make the Green Sauce: Blend cilantro, mayonnaise, sour cream, jalapeños, garlic, lime juice, olive oil, and salt until smooth.
- Serve: Accompany the chicken with green sauce and sides like rice or potatoes.
Notes
- To spatchcock the chicken, remove the backbone and flatten for even cooking.
- For a lighter sauce, use Greek yogurt instead of mayo or sour cream.
- The green sauce can be refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 chicken portion with sauce
- Calories: 480
- Sugar: 1g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 145mg
