Description
This Peruvian-Style Roast Chicken with Green Sauce recipe is a flavorful twist on classic roast chicken, featuring a zesty marinade and a creamy cilantro sauce that perfectly complements the tender, juicy meat. It’s a delicious and satisfying main course that will impress your family and friends.
Ingredients
Scale
For the Roast Chicken:
- 1 whole chicken (about 3.5–4 pounds), spatchcocked or cut into pieces
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 4 cloves garlic, minced
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
For the Green Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 jalapeño, seeded and chopped (leave seeds for more heat)
- 1 cup fresh cilantro leaves
- 2 cloves garlic
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the chicken: In a small bowl, mix olive oil, lime juice, garlic, paprika, cumin, oregano, salt, black pepper, smoked paprika, and cayenne to form a marinade. Rub the mixture all over the chicken, including under the skin. Place the chicken on a roasting rack and roast for 45–55 minutes.
- Make the green sauce: Blend mayonnaise, sour cream, jalapeño, cilantro, garlic, lime juice, olive oil, and salt until smooth.
- Serve: Let the chicken rest for 10 minutes before carving. Serve with the green sauce on the side.
Notes
- Spatchcocking the chicken helps it cook faster and more evenly.
- You can prep the marinade and green sauce a day ahead for deeper flavor.
- Serve with roasted potatoes, rice, or salad.
Nutrition
- Serving Size: 1/4 chicken with sauce
- Calories: 510
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 37 g
- Saturated Fat: 9 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 150 mg
