Peruvian Roast Chicken Creamy (Print)

Succulent Peruvian-style roast chicken paired with a vibrant creamy green sauce for bold flavors.

# What You Need:

→ For the Chicken

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

→ For the 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 It:

01 - Preheat your oven to 425°F.
02 - In a small bowl, mix olive oil, lime juice, soy sauce, white vinegar, paprika, cumin, garlic powder, oregano, pepper, and salt to create a marinade.
03 - Pat the chicken dry with paper towels. Rub the marinade thoroughly over the chicken, including under the skin and inside the cavity.
04 - Place the chicken, breast side up, on a rack in a roasting pan. Let marinate at room temperature for 20 minutes or refrigerate up to 12 hours for deeper flavor.
05 - Roast for 1 hour to 1 hour 10 minutes, or until the thickest part of the thigh registers 165°F and juices run clear.
06 - Rest the chicken for 10 minutes before carving.
07 - In a blender or food processor, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper. Blend until smooth and vibrant green.
08 - Carve the chicken and serve with the creamy green sauce on the side.

# Expert Advice:

01 -
  • The marinade creates this incredible crust that everyone fights over
  • That creamy herby sauce makes everything taste like a restaurant meal
  • It looks impressive but practically cooks itself
02 -
  • Dry that chicken skin thoroughly if you want it crisp instead of soggy
  • Use a meat thermometer because guessing when poultry is done is not worth the risk
  • The sauce needs at least an hour in the fridge for the flavors to really come together
03 -
  • Marinate overnight if you have time, the difference is noticeable
  • Let the chicken rest tented with foil, it keeps everything warm without steaming the skin

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