Peruvian Roast Chicken Recipe with Green Sauce

Ingredients

• 4 cloves Garlic (fresh, grated)
• 3 tablespoons Olive Oil (extra virgin)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1 teaspoon Paprika (sweet paprika)
• 1 teaspoon Ground Cumin (ground)
• 1 teaspoon Salt (kosher or table salt)
• 1 teaspoon Granulated Sugar (regular white sugar)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Dried Basil Leaves (dried)
• 0.5 teaspoon Dried Oregano (dried)
• 1 whole Whole Chicken (about 4–5 lb, cleaned and patted dry)
• 1 teaspoon Parsley Flakes (dried, for garnish)
• 1 cup Cilantro (packed, fresh)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 2 cloves Garlic (fresh, minced)
• 2 pieces Jalapeño Peppers (seeded and chopped)
• 2 tablespoons Olive Oil (extra virgin)
• 0.25 cup Mayonnaise (regular)
• 0.25 cup Sour Cream (full‑fat)
• 0.5 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (freshly ground, to taste)

Instructions

1. Make the Marinade

   Grate the garlic, then combine it with olive oil, lime juice, paprika, ground cumin, salt, sugar, black pepper, dried basil, and dried oregano in a mixing bowl. Stir until well blended.

   Time: PT10M

2. Prepare the Chicken

   Rinse the whole chicken, pat it completely dry with paper towels, and place it on the cutting board.

   Time: PT5M

3. Spatchcock the Chicken

   Using kitchen shears or a sharp knife, cut along each side of the backbone and remove it. Flip the bird and press down firmly to flatten.

   Time: PT10M

4. Marinate the Chicken

   Rub the marinade all over the chicken, working under the skin and into every crevice. Transfer the bird to a greased baking dish, cover loosely with plastic wrap, and refrigerate.

   Time: PT10M

5. Marination Time

   Let the chicken rest in the refrigerator for 3 to 4 hours (minimum 1 hour) to absorb the flavors.

   Time: PT3H30M

6. Preheat Oven

   Set the oven to 425°F (220°C) and allow it to preheat.

   Time: PT10M

   Temperature: 425°F

7. Add Final Garnish

   Remove the plastic wrap, sprinkle parsley flakes over the chicken, and place the dish in the oven.

   Time: PT2M

8. Bake the Chicken

   Bake uncovered for 1 hour, checking for a golden‑brown, slightly charred skin. If needed, extend to 1 hour 10 minutes for extra char.

   Time: PT1H

   Temperature: 425°F

9. Rest the Chicken

   Remove the chicken from the oven and let it rest for 20 minutes before carving.

   Time: PT20M

10. Prepare the Green Sauce

    In a blender, combine cilantro, lemon juice, garlic, jalapeños, olive oil, mayonnaise, sour cream, salt, and black pepper. Blend until smooth and creamy.

    Time: PT10M

11. Serve

    Carve the rested chicken, arrange on a platter, and drizzle or serve the green sauce on the side. Pair with white rice, fried plantains, or avocado if desired.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

5 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Garlic: Garlic powder
• Instead of Olive Oil: Vegetable oil
• Instead of Lime Juice: Lemon juice
• Instead of Paprika: Smoked paprika
• Instead of Ground Cumin: Cumin seeds (ground)
• Instead of Salt: Sea salt
• Instead of Granulated Sugar: Honey
• Instead of Black Pepper: White pepper
• Instead of Dried Basil Leaves: Fresh basil
• Instead of Dried Oregano: Mexican oregano
• Instead of Whole Chicken: Bone‑in chicken halves
• Instead of Parsley Flakes: Fresh parsley
• Instead of Cilantro: Parsley
• Instead of Lemon Juice: Lime juice
• Instead of Garlic: Garlic powder
• Instead of Jalapeño Peppers: Serrano pepper
• Instead of Olive Oil: Vegetable oil
• Instead of Mayonnaise: Greek yogurt
• Instead of Sour Cream: Greek yogurt
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Cutting Board
• Chef's Knife or Kitchen Shears
• Mixing Bowl
• Measuring Spoons
• Nonstick Cooking Spray
• Baking Dish / Roasting Pan
• Plastic Wrap (Saran Wrap)
• Oven
• Blender or NutriBullet
• Spatula or Spoon

Critical Steps — Do Not Skip

• Spatchcocking the chicken to ensure even cooking
• Marinating the chicken for at least 1 hour (preferably 3‑4 hours)
• Baking uncovered at high heat for a crisp, charred skin
• Resting the chicken before carving
• Blending the green sauce to a smooth consistency

Chef Tips from the Video

• Use kitchen shears to cut the backbone quickly and safely.
• Loosen the skin gently with your fingers before rubbing in the marinade for deeper flavor.
• Sprinkle a little extra parsley flakes just before serving for a fresh pop of color.
• If you prefer extra char, finish the chicken under the broiler for 2‑3 minutes, watching closely.

Troubleshooting

Storage

Refrigerator: Store leftover chicken and sauce in airtight containers for up to 3 days.

Freezer: Freeze cooked chicken (without sauce) for up to 2 months; sauce can be frozen for up to 1 month.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 24 hours in advance; keep it covered in the fridge.
• The green sauce can be prepared a day ahead and stored in the refrigerator.
• Reheat leftover chicken gently in a 300°F oven to retain moisture.

Frequently Asked Questions