Peruvian Roast Chicken (Print version)
Juicy roast chicken with traditional Peruvian spices and a creamy cilantro green sauce for a bold, aromatic meal.
# What goes in:
→ Chicken and Marinade
01 - 1 whole chicken (3 to 4 lb), 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 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 well combined.
02 - Pat the butterflied chicken dry with paper towels. Rub the marinade thoroughly over and under the skin. Cover tightly and refrigerate for at least 2 hours, or preferably overnight for deeper flavor penetration.
03 - Preheat the oven to 425°F. Line a baking tray with aluminum foil and set a wire 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 let 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. 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 pass additional sauce at the table.
# Tips from flavorandfeast:
01 -
- The marinade does all the heavy lifting so you can walk away and let the oven work its magic while you relax or prep the sauce.
- That green sauce is so addictive you will want to put it on everything from sandwiches to scrambled eggs the next morning.
02 -
- Do not skip the overnight marinate if you can help it, because the difference between two hours and twelve hours is the difference between good chicken and chicken people will not stop talking about.
- Resting the chicken is not optional, and cutting into it immediately will leave you with dry meat and a puddle of lost juices on the board.
03 -
- If you want the most flavorful chicken, loosen the skin gently with your fingers and smear marinade directly onto the breast meat before smoothing the skin back into place.
- A splash of white vinegar in the green sauce alongside the lime adds another layer of tang that most people cannot quite identify but absolutely love.