Peruvian Roast Chicken (Printable)

Tender spiced Peruvian chicken complemented by a creamy, zesty green sauce bursting with fresh herbs.

# Ingredient List:

→ Chicken and Marinade

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

→ 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:

01 - Preheat your oven to 425°F.
02 - In a small bowl, whisk together olive oil, lime juice, soy sauce, white vinegar, paprika, cumin, garlic powder, oregano, pepper, and salt until well combined.
03 - Pat the chicken thoroughly dry with paper towels. Rub the marinade over the entire chicken, working it under the skin and inside the cavity for even flavor distribution.
04 - Place the chicken breast side up on a rack in a roasting pan. Let stand at room temperature for 20 minutes to marinate, or refrigerate for up to 12 hours for deeper flavor penetration.
05 - Roast for 1 hour to 1 hour 10 minutes, until the thickest part of the thigh reaches 165°F and juices run clear when pierced.
06 - Transfer the chicken to a cutting board and let rest for 10 minutes before carving to allow juices to redistribute.
07 - While chicken rests, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper in a blender. Process until completely smooth and vibrant green.
08 - Carve the chicken and arrange on plates. Serve with the creamy green sauce on the side for drizzling.

# Helpful Tips:

01 -
  • The marinade creates that irresistible smoky, citrusy flavor that makes Peruvian chicken unforgettable
  • The creamy green sauce is shockingly good and worth making on its own for everything from tacos to roasted vegetables
02 -
  • Air chilling the chicken uncovered in the refrigerator for several hours before cooking yields incredibly crispy skin
  • The green sauce tastes even better the next day, so consider making a double batch
03 -
  • Use a meat thermometer instead of guessing; overcooked chicken is dry and disappointing
  • Let the roasted chicken rest for the full 10 minutes or the juices will run all over your cutting board instead of staying in the meat

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