Our recipe for today is peruvian roasted chicken with green sauce. It is a wonderful recipe to prepare and enjoy with the family this weekend. This recipe is contributed by Chef and Food Blogger Darius Cooks.
“I really don’t think there’s anything wrong with a good roast chicken”, he said. “My grandmother would roast plenty in her day. We’d have plenty for dinner with tons leftover for sandwiches and salads”. He said this Peruvian recipe takes him back to his Granny’s kitchen with a bit more flair and personality. Besides, it’s simple and easy enough for you to do on any given weeknight. Give it a try with the family!
Ingredients
- 1 whole chicken, split and cleaned
- Olive oil, 1/4 cup
- Garlic cloves, minced, 4
- Kosher salt, 1 teaspoon
- Black pepper, 1/2 teaspoon
- Oregano, 1/2 teaspoon
- Paprika, 1/2 teaspoon
- Cumin, 1/2 teaspoon
- Garlic Powder, 1/2 teaspoon
- Zest of 1 Lime
- Juice of 1 Lime
For the Green Sauce:
- Garlic, 3 cloves
- Olive oil, 1/4 cup
- Â Lemon juice, 2 teaspoons
- Â Mayo, 1/2 cup
- Salt, 1/2 teaspoon
- Pepper, 1/2 teaspoon
- Jalapeno, 1 pc
- Cilantro, 1 bunch
Did you miss our recipe for last week? No worries, Learn how to make Yamarita and Pepper Sauce!
Method
- Preheat the oven to 375 degrees.
- Wash your chicken, split, remove the innards and wash as well.
- In a bowl, combine all of the seasonings, zest, juices and olive oil.
- Marinate your chicken by rubbing all over it, including under the skin.
- Place in a cast iron skillet and roast for 35 minutes or until the chicken has cooked through.
- Be sure to baste the chicken with the juices and sauce as it cooks.
For the green sauce:
- Put your olive oil, mayo, and lemon juice in a blender.
- Chop up the remaining ingredients into bits, and put in your blender.
- Mix until smooth
- Serve your peruvian roasted chicken with green sauce on the side, and enjoy this recipe with the family!
