Name: Peruvian-Style Roast Chicken with Tangy Green Sauce Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Peruvian
Ingredients: 3 garlic cloves, finely chopped; 1 tablespoon ground cumin; 1 tablespoon olive oil; 1 tablespoon paprika; ½ teaspoon freshly ground black pepper; ½ teaspoon dried oregano; 1½ teaspoons kosher salt, divided; 2 lemons; 1 (4-4½ pound) whole chicken; 1 cup (packed) cilantro leaves with tender stems; 1–2 medium jalapeños, coarsely chopped; 1 garlic clove, finely chopped; 1 tablespoon extra-virgin olive oil; 2½ teaspoons fresh lime juice; ¼ teaspoon kosher salt; ⅓ cup mayonnaise; 1 English hothouse or 2 Persian cucumbers, cubed; 1 firm-ripe avocado, cubed; 3 scallions, thinly sliced; 1 tablespoon plus 1 teaspoon fresh lime juice; 1 tablespoon extra-virgin olive oil; ¾ teaspoon kosher salt; ½ cup cilantro leaves with tender stems, coarsely chopped, plus more for serving

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Introduction

This Peruvian-Style Roast Chicken features a perfectly spiced, juicy bird paired with a vibrant tangy green sauce. The combination of bold flavors and fresh ingredients makes it a standout dish for any occasion.

A whole grilled chicken lies flat inside a dark cast iron pan, its skin golden brown with charred, crispy edges and glossy with sauce. To the left, a white plate holds a mix of sliced avocado chunks and chopped green herbs scattered loosely on top. Below, a small white bowl contains a creamy pale green sauce with visible fresh herbs, accompanied by a light yellow spoon resting inside. The setting sits on a white marbled textured surface with a hint of a white cloth with red stripes peeking beside the cast iron pan. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 garlic cloves, finely chopped
1 tablespoon ground cumin
1 tablespoon olive oil
1 tablespoon paprika
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
1½ teaspoons kosher salt, divided
2 lemons
1 (4-4½ pound) whole chicken
1 cup (packed) cilantro leaves with tender stems
1–2 medium jalapeños, coarsely chopped
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
2½ teaspoons fresh lime juice
¼ teaspoon kosher salt
⅓ cup mayonnaise
1 English hothouse or 2 Persian cucumbers, cubed
1 firm-ripe avocado, cubed
3 scallions, thinly sliced
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon extra-virgin olive oil
¾ teaspoon kosher salt
½ cup cilantro leaves with tender stems, coarsely chopped, plus more for serving

Instructions

Step 1: Arrange a rack in the middle of the oven and preheat to 400°F. In a medium bowl, combine 3 finely chopped garlic cloves, ground cumin, olive oil, paprika, black pepper, dried oregano, ½ teaspoon kosher salt, and the finely grated zest from 1 lemon. Quarter the zested lemon and set aside 2 quarters. Squeeze the juice from 1 whole lemon plus the remaining 2 quarters to yield 2 tablespoons juice, then stir this juice into the spice mixture.
Step 2: Place the chicken breast side down on a work surface. Using kitchen shears, cut along both sides of the backbone to spatchcock the chicken. Remove and reserve the backbone for stock. Turn the chicken breast side up and press down on the breastbone with your palms until it cracks and the chicken lies flat. Pat dry with paper towels.
Step 3: Rub the chicken all over with the 2 reserved lemon quarters, squeezing juice over the bird, and then rub the skin with the inside of the lemon rinds. From both edges of the cavity, carefully loosen the skin over the breasts and thighs without tearing it. Spread 2 heaping tablespoons of the spice mixture under the skin using your fingers, reserving the rest of the mixture. Season the chicken all over with the remaining 1 teaspoon kosher salt. Transfer the chicken, skin side up, to a roasting pan or large skillet.
Step 4: Roast the chicken for 20 minutes, then brush it with the reserved spice mixture and any pan juices. Continue roasting, basting with the mixture and juices every 20 minutes, until the juices run clear when the thigh is pierced or an instant-read thermometer inserted into the thickest part of the thigh reads 165°F, about 50–60 minutes total.
Step 5: Transfer the chicken to a cutting board and let it rest for 15 minutes, reserving the pan juices.
Step 6: In a blender, purée the cilantro, jalapeños, garlic, extra-virgin olive oil, lime juice, and ¼ teaspoon kosher salt until combined. Add the mayonnaise and puree again until smooth. Transfer to a small bowl, cover, and chill until ready to use. (Green sauce can be made up to 5 days ahead.)
Step 7: In a large bowl, gently toss the cucumbers, avocado, scallions, 1 tablespoon plus 1 teaspoon fresh lime juice, extra-virgin olive oil, ¾ teaspoon kosher salt, and ½ cup coarsely chopped cilantro. Sprinkle with additional cilantro for garnish.
Step 8: Carve the rested chicken and transfer to a platter. Baste with the reserved pan juices. Serve alongside the tangy green sauce and the fresh cucumber-avocado salad.

Tips & Variations

For an extra kick, add more jalapeños to the green sauce or leave in the seeds for more heat.
Try using lime zest in the spice rub for a slightly different citrus note.
Serve with roasted potatoes or rice to make it a complete meal.
If you don’t have a blender, finely chop ingredients for the green sauce and mix well for a chunkier texture.

Storage

Store leftover chicken and green sauce in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a covered dish in the oven or microwave to keep it moist. The green sauce is best served cold and can be stirred well before serving if separated.

How to Serve

A whole roasted chicken is split open flat and cooked with a dark reddish-brown crispy skin in a black cast iron pan, showing small charred spots and shiny juicy areas from the glaze, placed on a white marbled surface next to a white bowl with a creamy green herb sauce and a yellow spoon inside. To the upper left, a white plate holds a fresh green salad made of cut avocado, cucumber, and leafy herbs evenly mixed together. The scene is bright and clean with a simple composition. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs or breasts instead of a whole chicken?

Yes, you can roast bone-in, skin-on chicken thighs or breasts using the same spice rub and roasting method. Adjust cooking time to about 35–45 minutes until cooked through.

What can I substitute for mayonnaise in the green sauce?

If you prefer a dairy-free or lighter option, use Greek yogurt or an avocado-based cream to maintain creaminess in the green sauce.