Peruvian Roast Chicken Delight (Print version)
Succulent roast chicken with traditional Peruvian spices, paired with creamy cilantro aji verde sauce.
# What goes in:
→ Chicken
01 - 1 whole chicken (about 3 to 4 pounds), butterflied
02 - 2 tablespoons olive oil
03 - 2 tablespoons gluten-free soy sauce
04 - 2 tablespoons fresh lime juice
05 - 5 garlic cloves, minced
06 - 1 tablespoon ground cumin
07 - 1 tablespoon smoked paprika
08 - 1 tablespoon dried oregano
09 - 1 teaspoon black pepper
10 - 1 teaspoon kosher salt
11 - 1 teaspoon chili powder, or more to taste
→ Aji Verde (Green Sauce)
12 - 1 cup fresh cilantro leaves
13 - 1 jalapeño or serrano chile, seeded
14 - 2 garlic cloves
15 - 1/2 cup mayonnaise
16 - 1/4 cup sour cream
17 - 2 tablespoons fresh lime juice
18 - 2 tablespoons grated Parmesan cheese
19 - 1 tablespoon olive oil
20 - Salt and pepper, to taste
# Cooking steps:
01 - In a large bowl, whisk together the olive oil, soy sauce, lime juice, minced garlic, cumin, smoked paprika, oregano, black pepper, salt, and chili powder until a smooth, fragrant paste forms.
02 - Pat the butterflied chicken thoroughly dry with paper towels. Rub the marinade generously over and under the skin, ensuring even coverage. Cover tightly and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
03 - Preheat the oven to 425°F. Line a baking tray with aluminum foil and set a roasting rack on top. Place the chicken skin-side up on the rack.
04 - Roast for 45 to 55 minutes, until the skin is deeply golden and crisp and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F. Remove from the oven and allow the chicken to rest for 10 minutes before carving.
05 - While the chicken rests, combine the cilantro, jalapeño, garlic, mayonnaise, sour cream, lime juice, Parmesan, and olive oil in a blender or food processor. Blend until completely smooth, then season with salt and pepper to taste.
06 - Carve the chicken into serving pieces and arrange on a platter. Drizzle generously with the Aji Verde and serve any remaining sauce alongside.
# Tips from flavorandfeast:
01 -
- The marinade does all the heavy lifting, so you barely have to think once it goes in the oven.
- That green sauce is so addictive you will want to put it on everything from roasted potatoes to toast.
02 -
- If you do not let the chicken rest for a full ten minutes after roasting, the juices will run out and you will end up with dry meat.
- The green sauce tastes even better on the second day, so make a double batch and keep it in the fridge.
03 -
- If you can find aji amarillo paste, swap out half the chili powder for it and you will get a more authentic Peruvian flavor profile.
- Running the green sauce through a fine mesh strainer after blending makes it impossibly smooth and elegant for guests.