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Peruvian Roast Chicken

Peruvian Roast Chicken with Creamy Cilantro Sauce

Peruvian Roast Chicken with Creamy Cilantro Sauce
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Course: Dinner, Lunch, Main Course
Cuisine: Peruvian
Keyword: Aji Verde, Peruvian Roast Chicken, Roast Chicken
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 565kcal

Equipment

Ingredients

  • For the Aji Verdi
  • 2 cup cilantro leaves and tender stems
  • 1 cup basil leaves
  • 1/4 cup sour cream
  • 2 jalapeños stems removed (discard seeds for less spicy)
  • 2 Tbsp. olive oil NOT EVOO
  • 1 clove garlic peeled and mined finely
  • 1 tsp. aji amarillo or pinch of cayenne pepper Sold in Latin American Grocers
  • 1/2 tsp. kosher salt To Taste
  • Zest and juice of 1 lime
  • For The Chicken:
  • 5 lb whole spatchcocked chicken 1 whole chicken
  • 1/4 c. olive oil
  • 4 cloves garlic minced or grated with a microplane
  • 1 tbsp. aji amarillo paste or 1/4 teaspoon cayenne pepper
  • 1 tbsp. aji panca paste or 1 tablespoon smoked paprika
  • 1 1/2 tsp. cumin
  • 1 1/2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • Zest and juice of 1 lime

Instructions

  • For the aji verde: In a blender, blitz cilantro, basil, sour cream, jalapeños, vegetable oil, garlic, aji amarillo, salt, and lime juice and zest on high speed until smooth. Transfer to a small bowl and keep covered in fridge until ready to serve.
  • For the chicken: In a large bowl, stir together olive oil, garlic, aji amarillo, aji panca, cumin, salt, pepper, and lime juice and zest. Add chicken, turning to coat. Cover and let marinade in fridge for at least 2 hours or up to overnight.
  • Remove chicken from fridge 45 minutes before cooking to bring to room temperature. Preheat oven to 425°. Set a wire rack on a foil-lined baking sheet. Remove chicken from marinade and lay skin-side up on the wire rack. Tuck the wing tips under the breasts.
  • Roast for 55 to 60 minutes, until the juices between the leg and the thigh run clear or a thermometer inserted into the thigh reads 165°. Let rest 10 minutes before slicing and serving with aji verde.

Nutrition

Calories: 565kcal | Carbohydrates: 2g | Protein: 48g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 193mg | Sodium: 903mg | Potassium: 550mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 676IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 3mg