Peruvian Style Roast Chicken with Aji Verde Sauce
Oven roasted chicken marinated with spices and citrus, served with a fresh and creamy cilantro-based green sauce.
Equipment
- Roasting pan
- Blender
Ingredients
Roast Chicken
- 1 whole chicken (about 4 lb)
- 3 cloves garlic, minced
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Aji Verde Sauce
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1 clove garlic
- 1 tbsp lime juice
- 2 tbsp olive oil
- 1/4 tsp salt
Instructions
- Pat the whole chicken dry with paper towels and place it on a cutting board.
- Mix garlic, lime juice, olive oil, cumin, paprika, oregano, salt, and black pepper in a bowl.
- Rub the marinade evenly over the chicken, including under the skin where possible.
- Cover and refrigerate the chicken for at least 2 hours to allow flavors to develop.
- Preheat the oven to 425°F.
- Place the marinated chicken breast-side up in a roasting pan.
- Roast uncovered for 45 to 55 minutes until golden and cooked through.
- Check that the internal temperature reaches 165°F in the thickest part.
- Remove the chicken from the oven and tent loosely with foil.
- Allow the chicken to rest for 10 minutes before carving.
- Add cilantro, mayonnaise, garlic, lime juice, olive oil, and salt to a blender.
- Blend until smooth and serve the sauce alongside the roasted chicken.
Notes
Resting the chicken before carving helps retain juices and improves texture.