Peruvian Roast Chicken with Green Sauce

• 1 whole chicken (3-4 lbs)
• 2 tablespoons paprika
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 4 cloves garlic, minced
• Salt and pepper to taste
• Juice of 1 lime
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh parsley leaves
• 1/4 cup fresh mint leaves
• 2 green onions, chopped
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• Juice of 2 limes
• Salt to taste

Steps

1. 1 Preheat oven to 425°F.
2. 2 Pat the chicken dry and season inside and out with paprika, cumin, oregano, minced garlic, salt, and pepper. Drizzle with lime juice.
3. 3 Place the chicken breast-side up in a roasting pan. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
4. 4 While the chicken roasts, prepare the green sauce by blending cilantro, parsley, mint, green onions, olive oil, minced garlic, cumin, lime juice, and salt until smooth.
5. 5 Once the chicken is cooked, let it rest for 10 minutes before carving.
6. 6 Serve the chicken with the green sauce drizzled over the top.

Equipment

• Oven
• Roasting pan
• Blender or food processor

Variations

• Substitute turkey pieces for a lighter option.
• Add roasted potatoes or vegetables to the roasting pan for a complete meal.

Substitutions

• If fresh herbs are unavailable, use dried herbs but reduce the quantity by half.
• Substitute lemon for lime if preferred.

Pairings

• Peruvian rice
• Roasted vegetables
• Avocado salad

Nutrition

Tips

• For extra crispy skin, start with the chicken uncovered in the oven for 20 minutes, then cover with foil.
• The green sauce can be made a day ahead and refrigerated.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven.

Freezing: Chicken freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with a fresh green salad and a side of Peruvian rice.
• Pair with a crisp white wine or a refreshing limeade.

FAQ