Peruvian-style roast chicken with green sauce

Name: Peruvian-style roast chicken with green sauce
Prep time: 25 min
Cook time: 1 h
Total time: 25 min
Yield: 4
Cuisine: latin american
Ingredients: 1 whole chicken; 2 jalapeños; 1 oz cilantro; 1 lemon; 1 lime; 4 tsp salt; 1.5 tbsp ground cumin; 1.5 tbsp smoked paprika powder; 1 tsp dried oregano; 1 tsp black peppercorn; 5 cloves garlic; 2.3 tbsp distilled white vinegar; 4 tbsp vegetable oil; 2 tbsp olive oil; 0.5 cup mayonnaise; 0.25 cup sour cream; salt; pepper

Based on 25 ratings

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Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/

"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 👍

Preparation

25 min

Baking

60 min

Resting

10 min

Ingredients

2Servings

MetricImperial

whole chicken

jalapeños

15 g

cilantro

lemon

lime

2 tsp

salt

¾ tbsp

ground cumin

¾ tbsp

smoked paprika powder

½ tsp

dried oregano

½ tsp

black peppercorn

2½ cloves

garlic

1⅛ tbsp

distilled white vinegar

2 tbsp

vegetable oil

1 tbsp

62½ g

30 g

salt

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

Cal1045

Fat83 g

Protein64 g

Carb10 g

Step 1/4
- ½ 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
- ½ lemon
- ¾ tbsp ground cumin
- ¾ tbsp smoked paprika powder
- ½ tsp dried oregano
- ½ tsp black peppercorn
- 1½ cloves garlic
- 1 tbsp distilled white vinegar
- 2 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
- 1 jalapeños
- ½ lime
- 1 cloves garlic
- 15 g cilantro
- ⅛ tbsp distilled white vinegar
- 1 tbsp olive oil
- 62½ g mayonnaise
- 30 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
- platter (large, for serving)
Carve chicken and arrange on a serving plate. Serve with green sauce and enjoy!
Enjoy your meal!