Discover the mouthwatering flavors of Peru with our irresistible Peruvian Roasted Chicken with Aji Verde! This dish is not just a meal; it's an experience that brings together the warmth of roasted chicken and the zesty kick of a traditional green sauce. Perfect for family dinners or impressing guests, this recipe promises to tantalize your taste buds and leave everyone asking for seconds. With a crispy skin and succulent meat, paired with a vibrant cilantro sauce, you won't want to miss out on this culinary adventure. Ready to dive into a dish that will transport you straight to the heart of Peru? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- 1 whole chicken
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- For Aji Verde:
- 1 cup cilantro
- 1 jalapeño, seeded
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy skin on the chicken.
- Rinse the whole chicken under cold water and pat it dry with paper towels. This will help the skin get crispy during roasting.
- In a small bowl, mix together the olive oil, paprika, cumin, salt, and pepper to create a marinade. Adjust the salt and pepper to your taste.
- Rub the marinade all over the chicken, making sure to get it under the skin and inside the cavity for maximum flavor. Let it marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator for deeper flavor.
- While the chicken is marinating, prepare the Aji Verde sauce. In a blender or food processor, combine the cilantro, jalapeño, mayonnaise, and lime juice.
- Blend the ingredients until smooth. Taste and adjust seasoning if necessary, adding more lime juice or salt to your liking. Set aside.
- Once the chicken has marinated, place it in a roasting pan or on a baking sheet, breast side up. You can tie the legs together with kitchen twine for even cooking, if desired.
- Roast the chicken in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh.
- During the last 15 minutes of roasting, you can baste the chicken with the pan juices to enhance flavor and moisture.
- Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving. This allows the juices to redistribute.
- Carve the chicken and serve it with the Aji Verde sauce drizzled on top or on the side for dipping. Enjoy your Peruvian Roasted Chicken with Aji Verde!
Tips
- Marinate for Maximum Flavor: For the best results, allow the chicken to marinate for at least 2 hours in the refrigerator. This extra time enhances the flavors and ensures a juicy, flavorful roast.
- Crispy Skin Hack: Make sure to dry the chicken thoroughly before applying the marinade. This step is crucial for achieving that coveted crispy skin during roasting.
- Baste for Moisture: Don't forget to baste the chicken with its own juices during the last 15 minutes of cooking. This simple trick keeps the meat moist and adds extra flavor.
- Check the Temperature: Use a meat thermometer to ensure the chicken is perfectly cooked. Aim for an internal temperature of 165°F (75°C) at the thickest part of the thigh for safe and juicy results.
- Customize Your Aji Verde: Feel free to adjust the heat level of your Aji Verde by adding more or fewer jalapeños. You can also experiment with fresh herbs like parsley for a unique twist!
- Rest Before Carving: Allow the chicken to rest for 10 minutes after roasting. This helps the juices redistribute, making every bite tender and flavorful.
- Serve with Sides: Pair your Peruvian Roasted Chicken with traditional sides like rice, roasted potatoes, or a fresh salad for a complete and satisfying meal.
Nutrition Facts
Calories: 543kcal
Carbohydrates: 2g
Protein: 35g
Fat: 43g
Saturated Fat: 9g
Cholesterol: 100mg
