• Preheat the oven to 450°F. Place an oven safe wire rack on sheet pan with a rim.

Make the Green Sauce:

• (Note - I prefer to make this in advance, but it's still great made day-of) Combine all ingredients for the green sauce (jalapeños, cilantro, garlic, mayonnaise, sour cream, lime juice, honey, salt, black pepper, and olive oil) in a food processor or high powered blender. Process until sauce is smooth and combined. Sauce will be runny at first but will set a bit as it rests. Cover the sauce and place in the fridge until ready to serve.

Make the Chicken:

• Put ¼ cup extra virgin olive oil, ¼ cup lime juice, from 2 limes, 6 chopped garlic cloves, 2 teaspoons salt, 1 Tablespoon smoked paprika, 1 teaspoon black pepper, 1 tablespoon cumin, and 1 teaspoon dried oregano into a food processor. Process until combined and garlic is pureed into sauce.
• Place the spatchcocked chicken skin side up on rack and pat dry. Rub ⅔rds of the marinade all over the chicken, being sure to rub some both on the skin, and between the flesh and the skin where you are able to. Bake for 25 minutes at 450°F, baste with remaining unused ⅓rd of marinade, then bake for another 20-35 minutes depending on the size of your chicken, or until the chicken gets to 165 – 175 degrees F on a thermometer.
• Remove the chicken from the oven and let rest for at least 15 min. Carve and serve with aji verde.