Peruvian Roasted Chicken with Aji Verde Sauce

Ingredients

• 1 whole chicken (about 3-4 pounds) 1 whole chicken (about 3-4 pounds)
• 2 tablespoons cumin powder 2 tablespoons cumin powder
• 2 tablespoons paprika 2 tablespoons paprika
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• For Aji Verde sauce: For Aji Verde sauce:
• 2 jalapenos, seeds removed 2 jalapenos, seeds removed
• 1 cup fresh cilantro leaves 1 cup fresh cilantro leaves
• 2 cloves of garlic 2 cloves of garlic
• Juice of 2 limes Juice of 2 limes
• 1/4 cup mayonnaise 1/4 cup mayonnaise
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 4g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the cumin powder, paprika, minced garlic, dried oregano, olive oil, salt, and pepper to create the marinade.
2. 2.
   Place the chicken in a large ziplock bag and pour the marinade over it. Massage the marinade into the chicken, ensuring it is evenly coated. Let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the oven to 425°F (220°C).
4. 4.
   Remove the chicken from the marinade and place it on a roasting rack set inside a baking dish. Discard any excess marinade.
5. 5.
   Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
6. 6.
   While the chicken is roasting, prepare the Aji Verde sauce. In a blender or food processor, combine the jalapenos, cilantro, garlic, lime juice, mayonnaise, and salt. Blend until smooth and creamy.
7. 7.
   Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before carving.
8. 8.
   Serve the Peruvian Roasted Chicken with the Aji Verde sauce on the side.

Treat your ingredients with care...

• Chicken — For the juiciest results, marinate the chicken overnight. If you prefer a spicier flavor, you can add a pinch of cayenne pepper to the marinade.
• Aji Verde sauce — Adjust the spiciness of the sauce by adding or reducing the number of jalapenos. You can also add a small amount of Greek yogurt for a creamier texture.

Tips & Tricks

• For extra crispy skin, pat the chicken dry with paper towels before roasting.
• Baste the chicken with its own juices halfway through cooking to enhance the flavors.
• Serve the chicken with a side of Peruvian-style fries and a fresh salad for a complete meal.
• If you don't have jalapenos, you can substitute them with serrano peppers for a similar level of spiciness.
• Leftover chicken can be used in sandwiches, salads, or quesadillas for a delicious next-day meal.

Serving advice

Carve the roasted chicken into pieces and serve it on a platter, garnished with fresh cilantro leaves. Place a bowl of Aji Verde sauce alongside for dipping or drizzling over the chicken.

Presentation advice

Arrange the chicken pieces on a bed of lettuce leaves to add a pop of color to the dish. Drizzle the Aji Verde sauce in an artistic pattern over the chicken for an attractive presentation.