Peruvian Roast Chicken Creamy Green (Printable)

Tender roast chicken enriched with zesty spices and a smooth, herby green sauce for flavorful dining.

# What You'll Need:

→ For the Chicken

01 - 1 whole chicken (3.5-4 lbs)
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 1 tablespoon gluten-free soy sauce
05 - 1 tablespoon white vinegar
06 - 1 tablespoon paprika
07 - 2 teaspoons ground cumin
08 - 2 teaspoons garlic powder
09 - 1 teaspoon dried oregano
10 - 1 teaspoon black pepper
11 - 2 teaspoons kosher salt

→ For the Creamy Green Sauce

12 - 1 cup fresh cilantro leaves, packed
13 - 2 jalapeño peppers, seeded and chopped
14 - 2 cloves garlic
15 - ½ cup mayonnaise
16 - ¼ cup sour cream
17 - 2 tablespoons lime juice
18 - 2 tablespoons extra virgin olive oil
19 - ½ teaspoon salt
20 - ¼ teaspoon black pepper

# How To Make It:

01 - Preheat oven to 425°F.
02 - In a small bowl, whisk together olive oil, lime juice, soy sauce, white vinegar, paprika, cumin, garlic powder, oregano, pepper, and salt until well combined.
03 - Pat chicken completely dry with paper towels. Rub marinade thoroughly over entire chicken, working under skin and inside cavity for maximum flavor penetration.
04 - Place chicken breast side up on a rack in a roasting pan. Let stand at room temperature for 20 minutes to marinate, or refrigerate up to 12 hours for deeper flavor.
05 - Roast for 1 hour to 1 hour 10 minutes until thickest part of thigh registers 165°F and juices run clear when pierced.
06 - Transfer chicken to a cutting board and let rest for 10 minutes before carving to allow juices to redistribute.
07 - While chicken rests, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper in a blender or food processor. Blend until completely smooth and vibrant green.
08 - Carve chicken into serving pieces and arrange on plates. Serve with creamy green sauce alongside for dipping.

# Expert Tips:

01 -
  • The marinade creates those signature crispy, bronzed skin that everyone fights over at the table
  • That creamy green sauce is absolutely addictive and somehow makes everything taste better
  • It is deceptively simple for something that looks and tastes this impressive
02 -
  • Air chilling the chicken uncovered in the fridge for several hours before roasting gives you the crispest skin imaginable
  • The green sauce can be made a day ahead and actually tastes better after the flavors have time to get acquainted
03 -
  • Use a meat thermometer instead of guessing, there is nothing sadder than dry, overcooked chicken after all this work
  • Let the roasting pan rest on the stovetop while the chicken rests, those pan drippings are gold for making gravy

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