Everyone will rave about this juicy and deeply flavoured Peruvian-style roasted chicken! It is accompanied by a deliciously addictive spicy tangy green sauce called aji verde that is so good that you may want to double and even triple the recipe. Serve the chicken on a bed of lettuce leaves with the sauce and lime wedges on the side. Any leftover green sauce will also make a great dip.
Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Chef’s Tips:
- If using a whole chicken, for faster cooking, spatchcock (butterfly) it by removing the backbone so that it lays flat
- Substitute aji amarillo paste with another chili sauce or an extra jalapeño
- Include jalapeños seeds and ribs for extra spiciness
- Substitute cilantro with other fresh herbs such as parsley or basil and if the sauce is too tangy, add a hint of sweetness with a drizzle of honey
- Store any leftover sauce in an airtight container in the fridge for up to 3 days
Ingredients
For the Chicken:
- 4 to 6 cloves of garlic minced
- 2 limes, juiced
- 3 to 4 tbsp tamari or soy sauce
- 3 tbsp olive oil
- salt and ground black pepper
- 2 to 3 tsp sweet or smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano (preferably Mexican)
- 1 (about 3.5lbs /1kg 600g) Sargent Farms whole chicken or Sargent Farms Bone-in chicken breasts or thighs
For the Green Sauce:
- 3 tbsp olive oil
- 1/2 cup cilantro, chopped
- 1/2 to 1 tsp aji amarillo paste
- 1 to 2 fresh jalapeño peppers, seeded and chopped
- 2 tbsp cotija cheese or feta cheese
- 1 clove of garlic, crushed
- 1 to 2 tbsp lime juice
- a pinch of ground cumin
- 1 tbsp mayonnaise (optional)
- 1/4 to 1/2 tsp mustard (optional)
- salt and freshly ground black pepper
Directions:
For the Chicken:
- Mix garlic, lime juice, tamari, oil, paprika, cumin, oregano, salt, and pepper, to taste and rub over the chicken to coat; cover and refrigerate for a couple of hours or overnight.
- Heat the oven to 400°F/200°C.
- Transfer the chicken to a rimmed baking sheet (if using chicken parts, spread them skin-side up onto the sheet), and drizzle over any remaining marinade.
- Roast for about 45 minutes, or until golden and internal temperature reaches 165°F/74°C. Remove from the oven and let rest for about 10 minutes, loosely covered with aluminum foil.
For the Green Sauce:
- Add all sauce ingredients to a blender or food processor and blend to a smooth paste, and season to taste.
Serve the chicken with the sauce on the side.
