Description
This Peruvian-Style Roast Chicken with Green Sauce is a vibrant and flavorful dish featuring a spiced roasted whole chicken paired with a tangy, herbaceous cilantro-based green sauce. Perfect for a family meal or special occasion, the chicken boasts a crispy, golden skin and juicy interior, complemented by the fresh and zesty sauce that adds a unique Latin American twist.
Ingredients
Scale
For the Chicken
- 1 whole chicken (about 4 pounds)
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 4 cloves garlic (minced)
- 1 tablespoon lime juice
For the Green Sauce
- 1 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 2 cloves garlic
- 1 small jalapeño (seeded for less heat)
- 2 tablespoons lime juice
- 1/4 cup mayonnaise
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1–2 tablespoons water (to thin, if needed)
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to ensure it is hot enough to roast the chicken perfectly, developing a crispy skin.
- Prepare Spice Paste: In a small bowl, mix together olive oil, smoked paprika, garlic powder, ground cumin, dried oregano, salt, black pepper, cayenne pepper (if using), minced garlic, and lime juice until you get a smooth paste.
- Season Chicken: Pat the whole chicken dry with paper towels to help the skin crisp. Rub the spice paste thoroughly all over the chicken, including under the skin where possible, to maximize flavor infusion.
- Roast Chicken: Place the chicken breast-side up on a roasting rack set inside a baking dish. Roast in the preheated oven for 1 hour to 1 hour 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the skin is golden and crispy.
- Prepare Green Sauce: While the chicken roasts, combine cilantro, parsley, garlic, jalapeño, lime juice, mayonnaise, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth, adding water one tablespoon at a time until the sauce reaches your desired consistency.
- Rest Sauce: Allow the green sauce to rest for about 10 minutes to let the flavors meld and develop.
- Rest Chicken: Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving to allow juices to redistribute.
- Serve: Carve the chicken and serve it with the green sauce drizzled on top or on the side as a dipping sauce. This dish pairs wonderfully with roasted potatoes or rice for a full meal.
Notes
- For enhanced flavor, marinate the chicken with the spice paste for 4–6 hours or overnight in the refrigerator before roasting.
- The green sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days.
- Serve alongside roasted potatoes or a bed of rice to complete the meal.
- Adjust the jalapeño quantity in the green sauce depending on your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Serving Size: 1/4 chicken with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 135mg
