Description
This Peruvian Chicken with Green Sauce recipe features a whole roasted chicken seasoned with a vibrant blend of spices and served alongside a creamy, zesty cilantro-based green sauce. The chicken is perfectly roasted in the oven until golden and juicy, while the fresh green sauce adds a bright, flavorful kick that complements the dish beautifully. Perfect for a family dinner or a flavorful weekend meal, this recipe brings the lively tastes of Peruvian cuisine right to your table.
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 the oven: Set your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the chicken evenly and developing a crispy skin.
- Prepare the chicken seasoning: In a small bowl, mix together olive oil, paprika, cumin, garlic powder, onion powder, salt, pepper, and lemon juice. Rub this mixture all over the chicken thoroughly, making sure every part is covered for maximum flavor.
- Roast the chicken: Place the seasoned chicken on a roasting rack or in a baking dish. Roast uncovered in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked and juicy inside.
- Prepare the green sauce: While the chicken is roasting, combine the cilantro, mayonnaise, sour cream, olive oil, white vinegar, jalapeños, garlic, salt, and pepper in a food processor. Blend until the sauce is smooth and creamy, adjusting seasoning to taste.
- Rest the chicken: Once the chicken is golden and thoroughly cooked, remove it from the oven and let it rest for 10 minutes. This helps redistribute the juices and keeps the meat moist.
- Serve: Slice the chicken and serve it with the green sauce drizzled on top or on the side. Garnish with fresh cilantro if desired for an extra pop of color and freshness.
Notes
- The cooking time may vary depending on the size of the chicken; always check the internal temperature to ensure doneness.
- Removing seeds from jalapeños reduces the heat; leave some seeds for a spicier sauce.
- For a lighter option, you can substitute sour cream with Greek yogurt in the green sauce.
- Letting the chicken rest after roasting is crucial for juicy, tender meat.
- Leftover green sauce can be refrigerated in an airtight container for up to 3 days.
