Peruvian Roast Chicken Green (Printable)

Tender roast chicken infused with Peruvian spices, served alongside a creamy, zesty green sauce.

# What You'll Need:

→ For the Chicken

01 - 1 whole chicken (3.5–4 lbs)
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 1 tablespoon gluten-free soy sauce
05 - 1 tablespoon white vinegar
06 - 1 tablespoon paprika
07 - 2 teaspoons ground cumin
08 - 2 teaspoons garlic powder
09 - 1 teaspoon dried oregano
10 - 1 teaspoon black pepper
11 - 2 teaspoons kosher salt

→ For the Creamy Green Sauce

12 - 1 cup fresh cilantro leaves, packed
13 - 2 jalapeño peppers, seeded and chopped
14 - 2 cloves garlic
15 - ½ cup mayonnaise
16 - ¼ cup sour cream
17 - 2 tablespoons lime juice
18 - 2 tablespoons extra virgin olive oil
19 - ½ teaspoon salt
20 - ¼ teaspoon black pepper

# How to Make It:

01 - Preheat oven to 425°F.
02 - Whisk together olive oil, lime juice, soy sauce, white vinegar, paprika, cumin, garlic powder, oregano, pepper, and salt in a small bowl until combined.
03 - Pat chicken completely dry with paper towels. Rub marinade thoroughly over entire chicken, working under skin and inside cavity.
04 - Place chicken breast side up on rack in roasting pan. Let stand at room temperature for 20 minutes to absorb marinade.
05 - Roast for 1 hour to 1 hour 10 minutes until thickest part of thigh reaches 165°F and juices run clear.
06 - Transfer chicken to cutting board and rest for 10 minutes before carving.
07 - Combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper in blender. Process until completely smooth and vibrant green.
08 - Carve chicken and arrange on platter. Serve with creamy green sauce on the side.

# Expert Advice:

01 -
  • The marinade creates that signature smoky, tangy flavor profile that makes Peruvian chicken so addictive
  • The creamy green sauce is absolutely magical on everything and might become your new favorite condiment
  • One chicken feeds a crowd with leftovers that taste even better the next day
02 -
  • Dry that chicken skin thoroughly with paper towels before applying the rub for maximum crispiness
  • Letting the chicken sit at room temperature before roasting helps it cook more evenly
  • The green sauce can be made a day ahead and actually develops more flavor as it sits
03 -
  • Use a meat thermometer instead of guessing, as the difference between juicy and dry is just a few degrees
  • Invest in a good roasting pan with a rack, as air circulation underneath prevents soggy skin

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