This roasted Peruvian Chicken is packed full of flavor, super tender, and has a deliciously piquant green sauce
Servings: 4people
Author: Marianne
Ingredients
¼cupextra virgin olive oil
¼cuplime juicefrom 2 limes
6large garlic clovesroughly chopped
2teaspoonssalt
1Tablespoonsmoked paprika
1teaspoonblack pepper
1tablespooncumin
1teaspoondried oregano
3.5-4poundwhole chickenspatchcocked
Aji Verde (Green Sauce):
2jalapeño chili peppersde-seed and remove the ribs of one and roughly chop both
1cuppacked fresh cilantro leaves
2clovesgarlicroughly chopped
¼cupmayonnaise
¼cupsour cream
2tablespoonsfresh lime juice(juice from one lime)
1teaspoonhoney
½teaspoonsalt
¼teaspoonfreshly ground black pepper
2tablespoonsextra virgin olive oil
Instructions
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.
Notes
The green sauce only gets better as it sits. I recommend making it at least a day in advance and storing covered in the fridge until ready to serve the chicken.