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Peruvian-Inspired Whole Roasted Chicken
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5 from 1 vote

Peruvian-Inspired Whole Roasted Chicken with Tangy “Green Sauce”

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Servings: 4
Author: Alex Snodgrass

Ingredients

For the Chicken:

  • 1 whole chicken about 3.5-4 pounds
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1.5 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/4 cup avocado oil

For the Tangy "Green Sauce":

  • 1 cup avocado oil
  • 1 egg
  • An Immersion blender
  • 1 wide mouth glass jar a little bit wider than the head of your immersion blender
  • 1 large jalapeno seeded and loosely chopped
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon kosher salt or more to taste
  • 1/4 teaspoon black pepper or more to taste
  • 2 cloves garlic
  • 1 cup fresh cilantro loosely packed
  • 2 tablespoons fresh lime juice about 1/2 lime

For the Simple Avocado Salad:

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons fresh lime juice
  • 1 clove garlic minced
  • Kosher salt to taste
  • Black pepper to taste
  • 1 large avocado sliced
  • 2 cups iceberg lettuce sliced thin (about 1/2 head)
  • 1 large tomato on the vine sliced thin
  • 1/4 cucumber sliced on the diagonal

Instructions

Make the Chicken:

  • Preheat oven to 450℉.
  • Place the whole chicken on a cutting board and flip it over, breast side down, so that the backbone is face up. "Spatchcock" the chicken, or remove the backbone, by using a pair of good poultry shears to cut along both sides of the backbone. Discard the backbone (or save it for making stock). Rinse chicken (inside and out) and pat very dry.
  • Transfer chicken to a large oven safe skillet (I use a cast iron) or sheet pan, cavity side up.
  • In a small bowl, combine the oregano, paprika, cumin, garlic powder, salt, pepper and avocado oil and stir until well combined.
  • Brush 1/4 of the seasoning mixture on the inside of the cavity. Flip chicken over skin side up and pat dry one last time. Brush the remaining seasoning mixture all over the top of the chicken, until evenly coated.
  • Transfer chicken to oven and cook until the chicken is cooked through, 35 to 45 minutes depending on the size of your chicken, or until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
  • Remove chicken from oven and let rest for 10 minutes before serving.
  • Quarter the chicken, and serve with the green sauce.

Make the Tangy “Green Sauce”:

  • Pour oil into the jar. Crack the egg into the oil and let settle into the bottom of the jar.
  • Place the immersion blender into the jar and position the blade directly over the egg yolk. Turn the immersion blender on low and hold in place, while blending, until the bottom of the jar starts to turn into a creamy emulsion, about 15 seconds. Once you see that creamy emulsion, start lifting the blender up a bit and pressing it back down, essentially emulsifying the mixture above the mayo at the bottom, bit by bit, until you reach the top and it’s a creamy, mayo texture.
  • Add the jalapeno, white vinegar, salt, pepper, garlic, cilantro, and lime juice. Use the immersion blender once more to blend all ingredients until well combined.

Make the Simple Avocado Salad:

  • In a small jar, combine the olive oil, apple cider vinegar, lime juice, garlic, salt and pepper. Shake to combine.
  • In a separate bowl, add the iceberg lettuce. Top with sliced avocado, tomato and cucumber.
  • Toss with dressing immediately before serving.

Serve and Enjoy:

  • Plate chicken with the simple avocado salad. Serve with tangy green sauce and enjoy!

Notes

Adapted from Serious Eats.