Peruvian Roast Chicken with Green Sauce (Printable Version)
Spice-marinated chicken with vibrant herby sauce inspired by Peruvian flavors.
# What You'll Need:
→ For the Chicken
01 - 1 whole chicken (about 3.5–4 lbs), backbone removed (spatchcocked)
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 4 garlic cloves, minced
05 - 1 tablespoon ground cumin
06 - 2 teaspoons smoked paprika
07 - 2 teaspoons dried oregano
08 - 1 teaspoon ground black pepper
09 - 1 teaspoon kosher salt
10 - 1 teaspoon chili powder (or Peruvian ají panca if available)
→ For the Creamy Green Sauce (Aji Verde)
11 - 1 cup fresh cilantro leaves, packed
12 - 2 jalapeños, seeded and chopped (or Peruvian ají amarillo if available)
13 - 2 garlic cloves
14 - 1/2 cup mayonnaise
15 - 1/4 cup sour cream
16 - 2 tablespoons fresh lime juice
17 - 2 tablespoons grated Parmesan cheese
18 - 1 tablespoon olive oil
19 - 1/2 teaspoon kosher salt
20 - 1/4 teaspoon ground black pepper
→ To Serve
21 - Lime wedges
22 - Optional: sliced red onions, boiled potatoes, or rice
# How to Make It:
01 - In a small bowl, mix olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, black pepper, salt, and chili powder until well combined.
02 - Place the spatchcocked chicken on a large baking tray or dish. Pat dry with paper towels to remove excess moisture.
03 - Rub the marinade all over the chicken, including under the skin and inside the cavity. Cover and refrigerate for at least 2 hours, up to overnight for best flavor.
04 - Preheat oven to 425°F.
05 - Place chicken breast-side up on a wire rack set over a baking sheet. Roast for 50–60 minutes, or until the thickest part of the thigh registers 165°F and the skin is golden and crisp. Let rest 10 minutes before carving.
06 - Combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, Parmesan, olive oil, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed.
07 - Carve the chicken and serve with the creamy green sauce, lime wedges, and your favorite sides.
# Expert Insights:
01 -
- The marinade works double duty, infusing meat with flavor while creating the most incredible crust youve ever seen on home roasted chicken
- That creamy green sauce is about to become your new obsession—bright, tangy, and somehow perfect on everything from chicken to roasted vegetables
02 -
- Spatchcocking your chicken is the difference between okay roast chicken and restaurant quality results—if you have never done it, look up a quick tutorial, it only takes about 30 seconds with kitchen shears
- The green sauce needs at least an hour in the refrigerator to let the flavors marry and mellow, so make it ahead if you possibly can
03 -
- Room temperature chicken roasts more evenly, so take it out of the refrigerator about 30 minutes before it goes into the oven
- Let your chicken rest for at least 10 minutes before carving—those juices need time to redistribute or you will end up with dry meat