Peruvian Style Roast Chicken with Aji Verde Sauce

Created on January 28th, 2026 at 11:53 am

A Roasted Chicken Dish Built Around Bold Marinade and Fresh Herb Sauce

Peruvian style roast chicken with aji verde sauce is created as a flavorful oven-roasted meal that combines deeply seasoned chicken with a bright, creamy herb sauce. This recipe focuses on layering flavor through a spice-forward marinade and pairing it with a cool, tangy sauce that balances richness. The result is a roast chicken that feels vibrant, savory, and satisfying without being heavy.

This style of chicken is inspired by traditional flavor profiles commonly associated with Peru, where citrus, spices, and fresh herbs are used to create dishes that are both bold and balanced.

Why Roasting Works Best for This Style of Chicken

Roasting allows the marinade to caramelize on the surface while keeping the meat juicy inside. High, even heat crisps the skin and concentrates the spices, creating depth without requiring constant attention.

Using a whole chicken also ensures even cooking and allows the juices to redistribute during resting, resulting in tender meat throughout.

Marinade Structure and Flavor Logic

The marinade combines garlic, citrus juice, spices, and oil to penetrate the chicken and build flavor from the inside out. Acid tenderizes the meat while oil carries spices evenly across the surface.

Allowing enough marinating time is key. Even a short rest enhances flavor, while longer marination deepens it further.

Chicken Preparation for Even Cooking

Patting the chicken dry before marinating helps the seasoning adhere and improves browning during roasting. Trussing or tucking the wings promotes even cooking and prevents overbrowning at the edges.

Positioning the chicken breast-side up allows fat to render downward, naturally basting the meat.

Aji Verde Sauce Balance

Aji verde sauce is designed to be creamy, herb-forward, and lightly tangy. Cilantro provides freshness, garlic adds bite, and lime juice keeps the sauce bright. The base is smooth and pourable rather than thick, making it easy to drizzle or spoon.

The sauce is intentionally bold to contrast the richness of the roasted chicken.

Texture and Finished Dish Expectations

The finished chicken should have crisp, golden skin and juicy meat that pulls away easily from the bone. The marinade should form a lightly caramelized crust rather than a wet coating.

The sauce should be smooth, vibrant green, and fresh-tasting, providing contrast to the warm, savory chicken.

Time Breakdown

Prep time: 25 minutes
Marinate time: 2 hours
Roast time: 55 minutes
Total time: About 3 hours 20 minutes

Ingredients

Roast Chicken

• 1 whole chicken (about 4 lb)
• 3 cloves garlic, minced
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Aji Verde Sauce

• 1 cup fresh cilantro leaves
• 1/2 cup mayonnaise
• 1 clove garlic
• 1 tablespoon lime juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt

Kitchen Tools

• Roasting pan or oven-safe skillet
• Mixing bowls
• Blender or food processor
• Meat thermometer
• Aluminum foil

Step-by-Step Instructions

1. Pat the chicken dry with paper towels and place it on a cutting board.
2. In a bowl, combine garlic, lime juice, olive oil, cumin, paprika, oregano, salt, and pepper.
3. Rub the marinade evenly over the entire chicken, including under the skin where possible.
4. Cover and refrigerate for at least 2 hours.
5. Preheat the oven to 425°F.
6. Place the marinated chicken breast-side up in a roasting pan.
7. Roast uncovered for 45 to 55 minutes until the skin is golden.
8. Check that the internal temperature reaches 165°F in the thickest part.
9. Remove the chicken from the oven and tent loosely with foil.
10. Rest the chicken for 10 minutes before carving.
11. While the chicken rests, add all aji verde sauce ingredients to a blender.
12. Blend until smooth and serve alongside the roasted chicken.

Tips for Consistent Results

Allow the chicken to come slightly toward room temperature before roasting for more even cooking. Use a thermometer rather than time alone for doneness. Resting is essential to retain juices.

For extra crisp skin, avoid covering the chicken during roasting.

Serving Suggestions

Serve this roast chicken with roasted potatoes, rice, or a fresh salad. Spoon aji verde sauce over sliced chicken or serve it on the side for dipping.

This dish works well for family dinners or casual entertaining, as it carves cleanly and plates beautifully.

Make-Ahead and Storage Notes

The marinade can be prepared a day in advance. Leftover chicken keeps well refrigerated for up to 3 days and can be reheated gently or used in wraps and salads.

Aji verde sauce can be stored separately for up to 2 days in an airtight container.

Nutrition Table (Approximate Per Serving)

Nutrient	Amount
Calories	480
Carbohydrates	4 g
Protein	42 g
Fat	32 g
Fiber	1 g
Sugar	1 g
Sodium	520 mg

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Frequently Asked Questions

Is this chicken very spicy?
No. The seasoning is bold and aromatic but not spicy. Heat can be adjusted by adding chili to the sauce if desired.

Can I roast chicken pieces instead of a whole chicken?
Yes. Bone-in thighs or drumsticks work well. Adjust cooking time accordingly.

What makes the sauce green and vibrant?
Fresh cilantro and lime juice provide color and freshness. Blending thoroughly ensures smooth texture.

Can the sauce be made ahead?
Yes. Prepare it up to one day in advance and store refrigerated.

Is this dish suitable for meal prep?
Yes. The chicken reheats well and pairs with multiple side dishes.