Description
This Peruvian-Style Roast Chicken features a beautifully spatchcocked bird roasted to juicy perfection with a vibrant blend of garlic, cumin, paprika, and citrus. Served alongside a tangy green sauce made with cilantro, jalapeños, and creamy mayonnaise, and a refreshing cucumber-avocado salad, it’s a flavorful and impressive meal perfect for any occasion.
Ingredients
Scale
For the Chicken:
- 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
For the Tangy Green Sauce:
- 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
For the Cucumber-Avocado Salad:
- 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
- Prepare Oven and Spice Mixture: Arrange a rack in the middle of the oven and preheat to 400°F. In a medium bowl, combine the chopped garlic, ground cumin, olive oil, paprika, black pepper, dried oregano, ½ teaspoon kosher salt, and the finely grated zest of 1 lemon. Quarter the zested lemon, set aside 2 quarters, and juice the remaining pieces to yield 2 tablespoons. Stir this juice into the spice mixture.
- Spatchcock the Chicken: Place the chicken breast-side down on a work surface. Using kitchen shears, cut along both sides of the backbone to remove it, reserving it for stock if desired. Turn the chicken breast-side up and press down firmly on the breastbone until it cracks and the chicken lies as flat as possible. Pat the skin dry with paper towels. Rub the chicken all over with the 2 reserved lemon quarters, squeezing juice as you rub, then rub the skin with the inside of the lemon rinds.
- Apply Spice Mixture Under the Skin: Carefully loosen the skin from both breasts and thighs without tearing it. Using your fingers, spread 2 heaping tablespoons of the spice mixture under the skin. Reserve the remaining spice mixture for basting. Season the chicken all over with the remaining 1 teaspoon kosher salt. Place the chicken spread flat and skin side up in a roasting pan or large skillet.
- Roast and Baste the Chicken: Roast the chicken in the preheated oven for 20 minutes. Then brush the chicken with the reserved spice mixture and any pan juices. Continue roasting, basting 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 registers 165°F, about 50-60 minutes total cooking time.
- Rest the Chicken: Transfer the roasted chicken to a cutting board and let it rest for 15 minutes while reserving the pan juices for serving.
- Make the Tangy Green Sauce: In a blender, purée the cilantro leaves, jalapeños, garlic, olive oil, fresh lime juice, and kosher salt until combined. Add mayonnaise and blend until smooth and well incorporated. Transfer to a small bowl, cover, and chill until ready to serve. The sauce can be made up to 5 days ahead.
- Prepare the Cucumber-Avocado Salad: In a large bowl, gently toss the cubed cucumbers, avocado, sliced scallions, lime juice, olive oil, kosher salt, and ½ cup chopped cilantro. Sprinkle additional cilantro on top for garnish.
- Carve and Serve: Carve the rested chicken and transfer pieces to a platter. Baste with reserved pan juices for extra flavor and moisture. Serve alongside the chilled green sauce and fresh cucumber-avocado salad.
Notes
- Spatchcocking the chicken ensures it cooks evenly and faster.
- Reserve the chicken backbone for making flavorful chicken stock.
- The green sauce can be prepared up to 5 days in advance and stored in the refrigerator.
- Use fresh herbs and ripe avocado for best flavor and texture in the salad.
- Make sure the chicken reaches an internal temperature of 165°F to ensure it is fully cooked and safe to eat.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
Keywords: Peruvian roast chicken, spatchcock chicken, tangy green sauce, cilantro sauce, avocado cucumber salad, roasted chicken recipe, Latin American chicken
