Oven Roasted Peruvian Chicken

Ingredients

Scaled for your household (6 portions) · original serves 6

• Whole chicken3 lb
• Olive oil4 tbsp
  Original recipe breakdown · used in multiple steps

  • 3 tablespoons olive oil
  • 1 tablespoon olive oil
• Lime¼ cup + 1 tbsp
  Original recipe breakdown · used in multiple steps

  • 1/4 cup lime juice (about 2 limes)
  • 1 tablespoon lime juice
• Garlic cloves5 tsp
  Original recipe breakdown · used in multiple steps

  • 4 teaspoons minced garlic
  • 1 teaspoon minced garlic
• Salt1 tbsp + ¼ tsp
  Original recipe breakdown · used in multiple steps

  • 1 tablespoon salt
  • 1/8 teaspoon salt
• Ground cumin1 tbsp
• Paprika2 tsp
• Granulated Sugar2 tsp
• Black Pepper1 tsp
• Dried Oregano1 tsp
• Coriander bunch1 cup
• To 2 Jalapenos1
• Aji Amarillo Paste1 tbsp
• Crumbled Cotija Cheese2 tbsp
• Distilled White Vinegar1 tsp
• Whole egg mayonnaise½ cup

Method

1. 1

   Set the oven to 475°F (246°C). Place a 3 to 4 pound whole chicken breast-side up on a rack set inside a roasting pan.

2. 2

   In a small bowl, mix together 3 tablespoons olive oil, 1/4 cup lime juice, 4 teaspoons minced garlic, 1 tablespoon salt, 1 tablespoon ground cumin, 2 teaspoons paprika, 2 teaspoons granulated sugar, 1 teaspoon black pepper,; then 1 teaspoon dried oregano.

3. 3

   Using your fingers, gently loosen the skin over the breast; then thighs. Spoon some of the seasoning mixture under the skin so it makes direct contact with the meat. Brush the remaining mixture over the outside of the chicken. Tie the drumsticks together with kitchen twine if desired.

4. 4

   Roast for about 20 minutes.

5. 5

   At this stage, reduce the oven temperature to 350°F (177°C). Continue roasting for about 1 hour 15 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C). Baste occasionally with pan juices for added moisture.

6. 6

   Remove from the oven and let the chicken rest for about 10–15 minutes before carving.

7. 7

   At this stage, serve hot with Peruvian Green Dipping Sauce.

8. 8

   Mix together 1 cup fresh cilantro leaves, 1 to 2 medium jalapenos, 1 tablespoons aji Amarillo paste, 2 tablespoons crumbled cotija cheese, 1 teaspoon minced garlic, 1 tablespoon olive oil, 1 tablespoon lime juice, 1 teaspoon distilled white vinegar, 1/2 cup mayonnaise,; then 1/8 teaspoon salt in a food processor or blender.

9. 9

   At this stage, blend until smooth and creamy. Refrigerate until ready to serve.