Peruvian-style roast chicken with green sauce

Based on 7 ratings
Devan

Devan

Editor

“There is really only one thing to keep in mind when it comes to this recipe: Always make plenty of green sauce, and by that I simply mean, the green sauce will go quickly so make a double batch just in case! If you, by some miracle, happen to have leftovers, simply keep it in the fridge and use it as a sauce for roasted vegetables or a spread for sandwiches. If you want to make the green sauce less spicy, use less jalapeño. You can also use full-fat Greek yogurt in lieu of the sour cream, or even use only mayonnaise if you wish.”

Difficulty

Medium 👍
25
min.
Preparation
60
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
whole chicken
jalapeños
30 g cilantro
lemon
lime
4 tsp salt
1½ tbsp ground cumin
1½ tbsp smoked paprika powder
1 tsp dried oregano
1 tsp black peppercorn
5 cloves garlic
2⅓ tbsp distilled white vinegar
4 tbsp vegetable oil
2 tbsp olive oil
125 g mayonnaise
60 g sour cream
salt
pepper
Metric
Imperial

Utensils

  • oven
  • cutting board
  • scissors
  • 2 knives
  • paper towels
  • citrus press
  • bowl
  • whisk
  • cast iron pan (large)
  • pastry brush
  • food processor
  • platter (large, for serving)

Nutrition per serving

Cal
1045
Protein
64 g
Fat
83 g
Carb
10 g
  • Step 1/4

    Preheat the oven to 200°C/400°F. Spatchcock the chicken. Then, pat dry with paper towels.
    • whole chicken
    • oven
    • cutting board
    • scissors
    • knife
    • paper towels

    Preheat the oven to 200°C/400°F. Spatchcock the chicken. Then, pat dry with paper towels.

  • Step 2/4

    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.
    • lemon
    • 1½ tbsp ground cumin
    • 1½ tbsp smoked paprika powder
    • 1 tsp dried oregano
    • 1 tsp black peppercorn
    • 3 cloves garlic
    • 2 tbsp distilled white vinegar
    • 4 tbsp vegetable oil
    • citrus press
    • bowl
    • whisk
    • cast iron pan (large)
    • pastry brush

    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.

  • Step 3/4

    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.
    • jalapeños
    • lime
    • 2 cloves garlic
    • 30 g cilantro
    • ⅓ tbsp distilled white vinegar
    • 2 tbsp olive oil
    • 125 g mayonnaise
    • 60 g sour cream
    • salt
    • pepper
    • knife
    • food processor

    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.

  • Step 4/4

    Carve chicken and arrange on a serving plate. Serve with green sauce and enjoy!
    • platter (large, for serving)

    Carve chicken and arrange on a serving plate. Serve with green sauce and enjoy!