Peruvian-Style Roast Chicken with Ají Verde

Ingredients:

For the Chicken:

• 1 whole chicken (about 4 lbs / 1.8 kg), spatchcocked or cut into pieces

• 3 tbsp olive oil

• 2 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried oregano

• ½ tsp cayenne pepper (optional, for heat)

• Salt & freshly ground black pepper, to taste

• Juice of 1 lime

For the Ají Verde (Green Sauce):

• 1 cup fresh cilantro leaves

• ½ cup mayonnaise

• ¼ cup Greek yogurt (or sour cream)

• 2–3 garlic cloves

• 1–2 fresh jalapeños or ají amarillo (seeds removed for milder heat)

• 2 tbsp lime juice

• 2 tbsp olive oil

• Salt, to taste

• Water as needed for thinning

Instructions:

1. Marinate the Chicken

   • In a small bowl, mix olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne, salt, pepper, and lime juice.

   • Rub the mixture all over the chicken, making sure to get under the skin.

   • Marinate at least 1 hour, or overnight in the fridge for best flavor.

2. Roast the Chicken

   • Preheat oven to 425°F (220°C).

   • Place chicken on a roasting pan or baking sheet, skin side up.

   • Roast 45–55 minutes (depending on size) until skin is golden and internal temperature reaches 165°F (74°C).

   • Let rest 10 minutes before serving.

3. Make the Ají Verde

   • In a blender or food processor, combine cilantro, mayonnaise, yogurt, garlic, jalapeños, lime juice, and olive oil.

   • Blend until smooth.

   • Add water 1 tbsp at a time to reach desired consistency.

   • Season with salt to taste.

4. Serve

   • Serve chicken with generous spoonfuls of Ají Verde on top or on the side.

   • Great with roasted potatoes, rice, or a simple salad.