Peruvian Roasted Chicken with the Perfect Green Sauce

Ingredients

• 1 whole Whole Chicken (about 4‑5 lbs, giblets removed, excess skin and fat trimmed)
• 0.33 cup Olive Oil (extra‑virgin, used for marinade and drizzling before roasting)
• 0.33 cup Apple Cider Vinegar (for marinade and green sauce)
• 1 tablespoon Salt (kosher or table salt)
• 1 tablespoon Ground Cumin (roasted if available for deeper flavor)
• 1 tablespoon Paprika (sweet paprika; extra 1 teaspoon for vegetables)
• 2 tablespoons Dried Oregano
• 1 tablespoon Granulated Garlic (or 4 fresh garlic cloves, minced)
• 1 teaspoon Black Pepper (freshly ground)
• 0.5 cup Beer (optional, adds subtle sweetness)
• 1 bag Baby Carrots (about 12 oz, rinsed and halved)
• 1 pound Baby Potatoes (rinsed and halved; can substitute regular potatoes)
• 1 medium Purple Sweet Potato (peeled and sliced ½‑inch thick)
• 2 medium Tomatoes (washed, sliced for layering on tray)
• 1 stalk Celery (chopped)
• 1 small Onion (chopped)
• 3 Jalapeño (seeds removed from half for milder heat)
• 4 Garlic Cloves (peeled)
• 0.25 cup Mayonnaise (regular or vegan mayo)
• 0.25 cup Sour Cream (regular or vegan sour cream)
• 1 bunch Cilantro (washed and roughly chopped)
• 2 Plantains (peeled and sliced for frying)
• 0.25 cup All-Purpose Flour (optional, used for a quick rinse to help remove surface microbes)

Instructions

1. Prepare the Chicken

   Remove the chicken from its packaging, discard giblets, trim excess skin and fat, cut along the breastbone to split the bird in half, and rinse thoroughly. Soak the chicken in a bowl of cold water with 1/4‑1/2 cup apple cider vinegar or the juice of one lime/lemon for a few minutes, then pat dry.

   Time: PT20M

2. Make the Marinade

   In a large bowl combine 1/4 cup extra‑virgin olive oil, 1/4 cup apple cider vinegar, 1 tbsp salt, 1 tbsp ground cumin, 1 tbsp paprika, 2 tbsp dried oregano, 1 tbsp granulated garlic, and 1 tsp black pepper. Whisk until smooth.

   Time: PT5M

3. Marinate the Chicken

   Place the cleaned chicken in a resealable plastic bag or large bowl, pour the marinade over it, seal, and massage to coat evenly. Refrigerate for at least 30 minutes, preferably overnight.

   Time: PT5M

4. Prepare the Vegetables

   Rinse baby carrots and slice each in half. Halve baby potatoes (or cut larger potatoes into 1‑inch pieces). Peel and slice the purple sweet potato into ½‑inch rounds. Wash tomatoes and slice. Roughly chop celery and onion.

   Time: PT15M

5. Make the Green Sauce

   In a blender combine 3 jalapeños (seeds removed from half for milder heat), 4 garlic cloves, 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tbsp extra‑virgin olive oil, 2 tbsp apple cider vinegar, a handful of cilantro, and a pinch of salt. Blend until smooth, taste, and adjust salt or acidity as needed.

   Time: PT10M

6. Assemble for Roasting

   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or lightly oil it. Place the marinated chicken skin‑side up on the sheet. Arrange the prepared carrots, potatoes, sweet potatoes, tomatoes, celery, and onion around the bird. Drizzle a little extra olive oil over the vegetables and sprinkle an additional teaspoon of paprika for color.

   Time: PT5M

   Temperature: 350°F

7. Roast the Chicken and Vegetables

   Roast in the preheated oven for about 70 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the skin is golden‑brown. If the chicken browns too quickly, tent with foil.

   Time: PT1H10M

   Temperature: 350°F

8. Fry the Plantains

   While the chicken roasts, heat a thin layer of oil in a frying pan over medium‑high heat. Slice plantains diagonally, add to the pan, and fry until golden on both sides, about 3‑4 minutes per side. Drain on paper towels and sprinkle lightly with salt.

   Time: PT7M

9. Rest and Serve

   Remove the chicken from the oven and let it rest for 5 minutes before carving. Slice the chicken, plate with roasted vegetables, add fried plantains on the side, and serve with the green cilantro‑jalapeño sauce.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

18 g

Fiber

3 g