Description
Experience the vibrant flavors of Peru with this Peruvian-Style Roast Chicken paired with a zesty green sauce known as ajà verde. The chicken is marinated in a blend of spices and herbs, then perfectly roasted to crispy, juicy perfection. The creamy, tangy green sauce adds a fresh kick that complements the rich, savory chicken, making it a standout main course ideal for family dinners or special occasions.
Ingredients
Scale
For the Chicken
- 1 whole chicken (about 4 lbs)
- 3 tablespoons olive oil
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
For the Green Sauce (Ajà Verde)
- 1 cup fresh cilantro leaves (packed)
- 1–2 jalapeños, seeded for less heat
- 2 cloves garlic
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- ½ teaspoon salt
- Optional: 1 tablespoon grated Parmesan cheese
Instructions
- Prepare the Marinade: In a small bowl, whisk together olive oil, white vinegar, soy sauce, lime juice, minced garlic, ground cumin, smoked paprika, kosher salt, black pepper, dried oregano, ground coriander, and cayenne pepper to create a robust marinade.
- Marinate the Chicken: Pat the whole chicken dry with paper towels. Gently loosen the skin over the breast and thighs without removing it. Rub the marinade thoroughly all over the chicken, making sure to get some underneath the loosened skin for maximum flavor. Cover the chicken and refrigerate for at least 6 hours or preferably overnight to allow the flavors to infuse deeply.
- Preheat the Oven: Set your oven to 425°F (218°C) and prepare a roasting pan with a rack to ensure even cooking and proper air circulation around the chicken.
- Roast the Chicken: Place the marinated chicken on the rack in the roasting pan. Roast in the preheated oven for about 1 hour to 1 hour and 15 minutes or until an internal temperature of 165°F (74°C) is reached at the thickest part of the breast or thigh. Periodically check for doneness to avoid overcooking.
- Rest Before Carving: Remove the chicken from the oven and let it rest uncovered for 10 minutes. This resting period allows the juices to redistribute, ensuring moist and tender meat when carved.
- Make the Green Sauce (Ajà Verde): Combine fresh cilantro leaves, seeded jalapeños, garlic cloves, mayonnaise, sour cream, lime juice, olive oil, salt, and the optional grated Parmesan cheese in a blender. Blend until smooth and creamy. Taste and adjust seasoning if necessary for a balanced flavor.
- Serve: Carve the roast chicken into quarters or as desired and serve alongside a generous portion of the ajà verde sauce for dipping or drizzling.
Notes
- For extra crispy skin, allow the chicken to rest uncovered in the refrigerator for a few hours before roasting to dry out the skin.
- The ajà verde green sauce can be stored in an airtight container in the refrigerator for 3–4 days and makes a flavorful dip for fries or vegetables as well as a chicken accompaniment.
