Peruvian-Style Roast Chicken With Tangy Green Sauce

Name: Peruvian-Style Roast Chicken With Tangy Green Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 garlic cloves, finely chopped; 1 tablespoon ground cumin; 1 tablespoon olive oil; 1 tablespoon paprika; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon dried oregano; 1 1/2 teaspoons kosher salt, divided; 2 lemons; 1 (4-4 1/2-pound) whole chicken; 1 cup (packed) cilantro leaves with tender stems; 1-2 medium jalapenos, coarsely chopped; 1 garlic clove, finely chopped; 1 tablespoon extra-virgin olive oil; 2 1/2 teaspoons fresh lime juice; 1/4 teaspoon kosher salt; 1/3 cup mayonnaise; 1 English hothouse or 2 Persian cucumbers, cubed; 1 firm-ripe avocado, cubed; 3 scallions, thinly sliced; 1 tablespoon plus 1 teaspoon fresh lime juice; 1 tablespoon extra-virgin olive oil; 3/4 teaspoon kosher salt; 1/2 cup cilantro leaves with tender stems, coarsely chopped, plus more for serving

Servings: persons

3 garlic cloves, finely chopped
1 tablespoon ground cumin
1 tablespoon olive oil
1 tablespoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 1/2 teaspoons kosher salt, divided
2 lemons
1 (4-4 1/2-pound) whole chicken
1 cup (packed) cilantro leaves with tender stems
1-2 medium jalapenos, coarsely chopped
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/3 cup mayonnaise
1 English hothouse or 2 Persian cucumbers, cubed
1 firm-ripe avocado, cubed
3 scallions, thinly sliced
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 cup cilantro leaves with tender stems, coarsely chopped, plus more for serving

1
Arrange rack in middle of oven; preheat to 400u00b0F. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture.
2
Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.
3
From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
4
Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165u00b0F, 50-60 minutes total.
5
Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.
6
Puree cilantro, jalapenos, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and puree until well blended. Transfer to a small bowl, cover, and chill until ready to use.
7
Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and 1/2 cup cilantro in a large bowl. Sprinkle with more cilantro.
8
Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce and salad alongside.
9
Green sauce can be made 5 days ahead. Cover and chill.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3 garlic cloves, finely chopped, 1 tablespoon ground cumin, 1 tablespoon olive oil, 1 tablespoon paprika, and more.

Yes, Peruvian-Style Roast Chicken With Tangy Green Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!