Description
This Peruvian-Style Roast Chicken features a perfectly marinated whole chicken roasted to juicy perfection and served with a vibrant, creamy green sauce made from jalapeños, cilantro, and lime. The marinade infuses the chicken with zesty lime, garlic, and smoky spices, delivering a bold and flavorful centerpiece for any meal.
Ingredients
Scale
Marinade and Chicken
- 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 Marinade and Chicken: In a bowl, combine the olive oil, lime juice, chopped garlic, kosher salt, paprika, black pepper, cumin, oregano, and sugar to create the marinade. Rinse and pat dry the whole 4-pound chicken, then rub it thoroughly with the marinade, ensuring it is evenly coated inside and out. Allow the chicken to marinate for at least 30 minutes, or preferably up to 2 hours in the refrigerator for maximum flavor infusion.
- Roast the Chicken: Preheat your oven to 375°F (190°C). Place the marinated chicken on a roasting pan or oven-safe skillet. Roast it uncovered in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer, 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 jalapeño peppers, fresh cilantro leaves, chopped garlic, mayonnaise, sour cream, lime juice, salt, and black pepper in a food processor or blender. Blend until smooth. With the blender running, slowly drizzle in the 2 tablespoons of extra virgin olive oil to emulsify the sauce into a creamy texture. Transfer to a container and refrigerate until ready to serve.
- Serve: Carve the rested roast chicken and serve it drizzled with or alongside the chilled green sauce for a tangy, spicy complement to the savory poultry.
Notes
- For more heat, keep jalapeño seeds in the green sauce or add more peppers.
- Marinating the chicken overnight intensifies the flavors wonderfully.
- Use a meat thermometer to ensure the chicken is fully cooked and juicy.
- The green sauce can be stored in the refrigerator for up to 3 days.
- This recipe pairs beautifully with roasted vegetables or steamed rice.
