
How To Make Peruvian-Style Roast Chicken with Green Sauce
Elevate your dinner table with a big serving of this juicy and tender roast chicken, that’s served with a side of creamy and spicy green sauce!
Serves:
Ingredients
For Chicken:
- 3tbspextra virgin olive oil
- ÂĽcuplime juice
- 4large garlic cloves,roughly chopped
- 1tbspkosher salt
- 2tsppaprika
- 1tspblack pepper
- 1tbspcumin
- 1tspdried oregano
- 2tspsugar
- 4lbswhole chicken
For Green Sauce:
- 3jalapeno chili peppers,seeded, if desired
- 1cupfresh cilantro leaves
- 2garlic cloves,roughly chopped
- ½cupmayonnaise
- ÂĽcupsour cream
- 1tbspfresh lime juice
- ½tspsalt
- â…›tspfreshly ground black pepper
- 2tbspextra virgin olive oil
Instructions
Chicken:
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Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth.
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Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through.
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Spoon about â…” of the marinade evenly underneath the skin, and spread the remaining â…“ evenly over the skin.
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Marinate the chicken in the refrigerator for at least 6 hours or overnight.
To Roast:
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Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees F. Line a roasting pan with aluminum foil for easy clean-up.
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Spray a rack with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string.
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Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees F, and continue to roast for about 1 hour and ten minutes more, or until the juices run clear when cut between the leg and thigh.
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Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board.
Green Sauce:
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Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil.
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Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
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Carve the chicken and serve with green sauce. Enjoy!
Nutrition
- Calories:Â 1390.01kcal
- Fat:Â 110.88g
- Saturated Fat:Â 26.93g
- Trans Fat:Â 0.44g
- Monounsaturated Fat:Â 47.17g
- Polyunsaturated Fat:Â 30.07g
- Carbohydrates:Â 9.06g
- Fiber:Â 1.49g
- Sugar:Â 3.53g
- Protein:Â 85.87g
- Cholesterol:Â 358.93mg
- Sodium:Â 1301.08mg
- Calcium:Â 108.88mg
- Potassium:Â 1039.86mg
- Iron:Â 5.84mg
- Vitamin A: 260.51µg
- Vitamin C:Â 28.77mg
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