|1½ tbsp||ground cumin|
|1½ tbsp||smoked paprika powder|
|1 tsp||dried oregano|
|1 tsp||black peppercorn|
|2⅓ tbsp||distilled white vinegar|
|4 tbsp||vegetable oil|
|2 tbsp||olive oil|
|60 g||sour cream|
Preheat the oven to 200°C/400°F. Spatchcock the chicken. Then, pat dry with paper towels.
Juice the lemon and add to a bowl with salt, cumin, smoked paprika, oregano, black pepper, garlic, vinegar, and oil. Whisk until combined. Massage the mixture evenly over the entire chicken and transfer skin side-up to a large cast iron skillet. Roast at 200°C/400°F for approx. 10 min., reduce heat to 160ºC/320°F, and baste with the pan juices. Continue roasting until the chicken is fully cooked, approx. 40 min. more. Remove and let rest for approx. 10 min.
While the chicken is cooking, trim and halve the jalapeños. Add to a food processor along with the garlic cloves, cilantro, lime juice, vinegar, and olive oil. Add salt and pepper and purée until smooth. Add the mayonnaise and sour cream and pulse until combined. Keep refrigerated until serving.
Carve chicken and arrange on a serving plate. Serve with green sauce and enjoy!