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

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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