Peruvian Roast Chicken with Aji Verde
Experience the bold, vibrant flavors of Peru with this Peruvian Roast Chicken with Aji Verde recipe, a true showstopper for your next dinner. Marinated in a tantalizing blend of smoked paprika, cumin, oregano, garlic, and lime juice, the whole chicken is roasted to perfection, boasting golden-crisp skin and juicy, tender meat. The star of the dish, Aji Verde, is a creamy cilantro-jalapeño sauce with just the right kick, combining zesty lime, smooth mayonnaise, and a hint of vinegar for balance. Perfect for family meals or entertaining guests, serve this succulent roast chicken with roasted vegetables, fluffy rice, or a crisp salad for a flavorful feast that transports your taste buds straight to Peru.
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Recipe Information
Ingredients
- 1 whole chicken
- 2 tablespoons olive oil
- 4 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons lime juice
- 1 cup cilantro (for Aji Verde)
- 1 jalapeño (for Aji Verde)
- 1 garlic clove (for Aji Verde)
- 0.5 cup mayonnaise (for Aji Verde)
- 2 tablespoons lime juice (for Aji Verde)
- 2 tablespoons olive oil (for Aji Verde)
- 1 tablespoon white vinegar (for Aji Verde)
- 0.25 teaspoon salt (for Aji Verde)
Instructions
Preheat your oven to 400°F (200°C). Line a roasting pan with foil or parchment paper for easy cleanup.
Prepare the chicken: Pat the whole chicken dry with paper towels. Place it breast-side up on the prepared roasting pan.
Make the marinade: In a small bowl, mix 2 tablespoons of olive oil, 4 minced garlic cloves, 1 teaspoon each ground cumin, paprika, dried oregano, smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and 2 tablespoons lime juice.
Rub the marinade all over the chicken, including under the skin and inside the cavity for maximum flavor. Allow the chicken to marinate for at least 15 minutes at room temperature or up to 24 hours in the refrigerator.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the thickest part of the thigh registers 165°F (74°C) on a meat thermometer. Baste the chicken with the pan juices every 20 minutes for extra flavor and moisture.
While the chicken is roasting, prepare the Aji Verde sauce: In a blender or food processor, combine 1 cup cilantro, 1 roughly chopped jalapeño (seeds removed for less heat), 1 garlic clove, 1/2 cup mayonnaise, 2 tablespoons lime juice, 2 tablespoons olive oil, 1 tablespoon white vinegar, and 1/4 teaspoon salt. Blend until smooth. Taste and adjust seasoning as needed.
Once the chicken is fully cooked, remove it from the oven and let it rest for 10 minutes before carving.
Serve the roast chicken with the Aji Verde sauce on the side. Pair with roasted vegetables, rice, or salad for a complete meal.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.5 g | 199% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 2092 mg | 91% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 5.7 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2011 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
