Description
A recipe for flavorful roasted chicken served with a bright, spicy green sauce.
Ingredients
Scale
- 3 lb whole chicken, spatchcocked
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 1/4 cup vegetable oil
- 1/4 cup water
- 1/4 cup fresh cilantro leaves
- 2 jalapenos, seeded and deveined
- 2 cloves garlic
- 1 tablespoon lime juice
- 1/4 cup mayonnaise (for sauce)
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- In a small bowl, mix cumin, oregano, salt, and pepper. Rub this mixture all over the spatchcocked chicken, inside and out.
- Place the chicken skin-side up on a roasting rack set over a baking sheet.
- Roast for 50 to 60 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Let the chicken rest for 10 minutes before carving.
- While the chicken roasts, make the sauce. Combine mayonnaise, cotija cheese, vegetable oil, water, cilantro, jalapenos, garlic, and lime juice in a food processor or blender.
- Blend until the sauce is smooth. Add more water, one tablespoon at a time, if the sauce is too thick.
- Serve slices of the roasted chicken drizzled generously with the Aji Verde sauce.
Notes
- Spatchcocking the chicken helps it cook more evenly and quickly.
- You can adjust the number of jalapenos based on your preferred spice level.
- For a richer flavor, use a whole lime instead of just the juice.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dinner
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Serving Size: 1/4 chicken
- Calories: 550
- Sugar: 2
- Sodium: 450
- Fat: 38
- Saturated Fat: 9
- Unsaturated Fat: 29
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 45
- Cholesterol: 150
Keywords: Peruvian chicken, Aji Verde, green sauce, roasted chicken, Latin American