Description
Juicy roasted Peruvian-style chicken seasoned with warm spices and citrus, served with a vibrant creamy green sauce that adds fresh, tangy flavor to every bite.
Ingredients
- Whole chicken: 1.8 kg
- Olive oil: 5 tablespoons, divided
- Garlic cloves: 6 cloves, minced and divided
- Ground cumin: 2 teaspoons
- Smoked paprika: 2 teaspoons
- Ground coriander: 1 teaspoon
- Dried oregano: 1 teaspoon
- Salt: 2.5 teaspoons, divided
- Black pepper: 1 teaspoon
- Lime juice: 5 tablespoons, divided
- Fresh cilantro: 1 packed cup
- Greek yogurt: 1 cup
- Jalapeño pepper: 1 medium, seeds removed
Instructions
- In a bowl, combine 3 tablespoons olive oil, 5 minced garlic cloves, cumin, smoked paprika, coriander, oregano, 2 teaspoons salt, black pepper, and 3 tablespoons lime juice.
- Pat the chicken dry and rub the spice mixture all over the chicken, including under the skin.
- Let the chicken rest at room temperature for 20 minutes.
- Preheat the oven to 200°C.
- Place the chicken breast side up in a roasting pan and roast for about 1 hour 15 minutes, until golden and the internal temperature reaches 75°C.
- While the chicken roasts, blend cilantro, Greek yogurt, jalapeño, remaining garlic clove, remaining lime juice, remaining olive oil, and remaining salt until smooth.
- Remove the chicken from the oven, rest for 10 minutes, carve, and serve with the green sauce.
Notes
- Pat the chicken very dry before seasoning to help achieve crisp skin.
- Let the chicken rest after roasting so the juices redistribute evenly.
- Taste the green sauce and adjust salt or lime juice as needed.
- The sauce can also be used on vegetables, sandwiches, or wraps.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 36 g
- Saturated Fat: 7 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 150 mg
Keywords: Peruvian chicken, roasted chicken, creamy green sauce, cilantro sauce, oven roasted chicken, family dinner