Description
This Peruvian-style roast chicken is juicy, flavorful, and perfectly seasoned with a blend of spices like cumin, paprika, and garlic. The real star of the dish is the Aji Verde sauce—a vibrant, creamy, and spicy green sauce made with cilantro, jalapeños, and a hint of lime. Serve it with rice, salad, or roasted potatoes for a delicious and easy meal.
Ingredients
Units
Scale
- For the Chicken:
- 1 whole chicken (about 4–5 lbs) or 4 bone-in, skin-on chicken quarters
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 1 tablespoon lime juice
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Aji Verde Sauce:
- 1 cup fresh cilantro, packed
- 2 jalapeños, seeded for less heat (or keep seeds for spicier)
- 1 clove garlic
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
Instructions
- Prepare the Chicken:
- In a small bowl, mix olive oil, soy sauce, lime juice, garlic, cumin, paprika, oregano, salt, and black pepper to form a marinade.
- Rub the marinade all over the chicken, making sure to get it under the skin for extra flavor.
- Let the chicken marinate for at least 1 hour (or overnight for best results).
- Roast the Chicken:
- Preheat the oven to 425°F (220°C).
- Place the chicken on a baking sheet or roasting pan.
- Roast for about 45–55 minutes (for whole chicken, about 1 hour 15 minutes) or until the internal temperature reaches 165°F (75°C) at the thickest part.
- Let it rest for 10 minutes before slicing.
- Make the Aji Verde Sauce:
- In a blender or food processor, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, mustard, salt, black pepper, and cumin.
- Blend until smooth and creamy.
- Adjust seasoning as needed.
- Serve:
- Slice the roasted chicken and serve with Aji Verde sauce on the side.
- Pair with rice, roasted potatoes, or a fresh salad.
Notes
- Spice level: Keep the jalapeño seeds for a spicier sauce or remove them for a milder version.
- Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days. The Aji Verde sauce lasts 4–5 days.
- Grilling Option: You can also grill the chicken over medium-high heat for about 5–7 minutes per side until fully cooked.
- Recipe Details
Nutrition
- Calories: ~450
- Sugar: 1g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 130mg