Description
This Peruvian-Style Roast Chicken with Green Sauce is a vibrant and flavorful dish featuring a juicy, herb-infused whole chicken marinated in a zesty blend of lime, garlic, and traditional Peruvian spices. The roasted chicken is complemented perfectly by a creamy and tangy green sauce made from fresh cilantro, jalapeños, and lime for a fresh, zesty finish. Ideal for a family dinner, this dish brings a taste of Peru to your table with bold flavors and an easy roasting method.
Ingredients
Scale
Chicken Marinade
- 3 tablespoons extra virgin olive oil
- ¼ cup lime juice (from 2 limes)
- 4 large garlic cloves, roughly chopped
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons sugar
- 4-pound whole chicken
Green Sauce
- 3 jalapeño chili peppers, seeded if desired
- 1 cup packed fresh cilantro leaves
- 2 cloves garlic, roughly chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon fresh lime juice
- ½ teaspoon salt
- â…› teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Prepare the Chicken Marinade: In a bowl, combine 3 tablespoons of extra virgin olive oil, ¼ cup lime juice, 4 chopped garlic cloves, 1 tablespoon kosher salt, 2 teaspoons paprika, 1 teaspoon black pepper, 1 tablespoon cumin, 1 teaspoon dried oregano, and 2 teaspoons sugar. Mix thoroughly to create a flavorful marinade.
- Marinate the Chicken: Prepare the 4-pound whole chicken by cleaning and patting it dry. Rub the marinade evenly all over the chicken, inside and out. Cover and let it marinate for at least 1 hour, preferably overnight in the refrigerator to allow deep flavor absorption.
- Roast the Chicken: Preheat the oven to 425°F (220°C). Place the marinated chicken on a roasting rack set inside a baking pan. Roast the chicken in the oven for about 45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. Let the chicken rest for 10 minutes before carving.
- Prepare the Green Sauce: While the chicken is roasting, combine 3 seeded jalapeño peppers, 1 cup cilantro leaves, 2 cloves garlic, ½ cup mayonnaise, ¼ cup sour cream, 1 tablespoon lime juice, ½ teaspoon salt, and ⅛ teaspoon black pepper in a blender. Blend until smooth.
- Finish the Green Sauce: While blending, slowly drizzle in 2 tablespoons of extra virgin olive oil until the sauce is creamy and emulsified. Transfer to a bowl and refrigerate until serving.
- Serve: Slice the rested roast chicken and serve with a generous drizzle of the chilled green sauce for a zesty, creamy complement to the savory roasted flavors.
Notes
- Marinating overnight will yield the best flavor and juiciness in the chicken.
- Adjust the number of jalapeños in the sauce to control spiciness to your taste.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F internal temperature.
- The green sauce can be made a day ahead and refrigerated; it may thicken and can be thinned with a splash of water or lime juice before serving.
- For crispy skin, pat the chicken dry before applying the marinade and avoid covering it during roasting.
