Description
A flavorful Peruvian style roast chicken served with a zesty Aji Verde sauce.
Ingredients
Scale
- 3 to 4 pounds whole chicken, cleaned and patted dry
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, juiced
- 1/4 cup fresh cilantro, chopped
- For Aji Verde:
- 1 cup fresh cilantro, packed
- 1 jalapeño, seeds removed
- 1 clove garlic
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix together the olive oil, paprika, garlic powder, onion powder, cumin, oregano, salt, black pepper, and lemon juice to create a marinade.
- Rub the marinade all over the chicken, making sure to get under the skin for maximum flavor.
- Place the chicken in a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.
- While the chicken is roasting, prepare the Aji Verde. In a blender or food processor, combine cilantro, jalapeño, garlic, mayonnaise, lime juice, olive oil, salt, and pepper. Blend until smooth and adjust seasoning if necessary.
- Once the chicken is done, let it rest for 10 minutes before carving. Serve with Aji Verde on the side.
Notes
- For extra crispy skin, broil the chicken for the last 5 minutes of cooking.
- You can substitute the jalapeño in the Aji Verde with a milder pepper if you prefer less heat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg