Description
This Peruvian Chicken with Green Sauce recipe features a whole roasted chicken marinated in a flavorful blend of paprika, cumin, garlic, and lemon juice, paired with a vibrant, creamy cilantro-based green sauce. Perfectly roasted to juicy tenderness and aromatic perfection, this dish is a delicious centerpiece for any meal.
Ingredients
Scale
For the Chicken:
- 1 whole chicken (about 3-4 lbs)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 lemon, juiced
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Fresh cilantro for garnish (optional)
For the Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 1-2 jalapeño peppers, seeds removed
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken.
- Prepare Spice Rub: In a small bowl, mix olive oil, paprika, cumin, garlic powder, onion powder, salt, pepper, and lemon juice together thoroughly. This will be the flavorful marinade for the chicken.
- Season Chicken: Rub the spice mixture evenly all over the whole chicken, making sure every part is coated well.
- Roast the Chicken: Place the seasoned chicken on a roasting rack or in a baking dish. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) to ensure it is fully cooked and juicy.
- Make Green Sauce: While the chicken roasts, combine cilantro, mayonnaise, sour cream, olive oil, white vinegar, jalapeños, garlic, salt, and pepper in a food processor or blender. Blend until smooth and creamy.
- Rest Chicken: Once roasting is complete and the chicken skin is golden brown, take it out of the oven and let it rest for 10 minutes. This allows juices to redistribute for moist tender meat.
- Serve: Slice the chicken and serve it with the green sauce either on the side or drizzled on top. Garnish with fresh cilantro if desired for a burst of color and flavor.
Notes
- Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- You can adjust the amount of jalapeños in the green sauce depending on how spicy you prefer it.
- For best flavor, allow the chicken to marinate for at least 30 minutes before roasting if time permits.
- The green sauce can be prepared a day ahead and kept refrigerated to allow flavors to meld.
- If you don’t have a food processor, a blender or immersion blender can be used to make the green sauce.
