Peruvian Roast Chicken Creamy (Printable)

Succulent spiced roast chicken served with a vibrant, herby creamy green sauce.

# What You Need:

→ Chicken

01 - 1 whole chicken (3.5-4 lbs)
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 1 tablespoon soy sauce
05 - 1 tablespoon white vinegar
06 - 1 tablespoon paprika
07 - 2 teaspoons ground cumin
08 - 2 teaspoons garlic powder
09 - 1 teaspoon dried oregano
10 - 1 teaspoon black pepper
11 - 2 teaspoons kosher salt

→ Creamy Green Sauce

12 - 1 cup fresh cilantro leaves, packed
13 - 2 jalapeño peppers, seeded and chopped
14 - 2 cloves garlic
15 - ½ cup mayonnaise
16 - ¼ cup sour cream
17 - 2 tablespoons lime juice
18 - 2 tablespoons extra virgin olive oil
19 - ½ teaspoon salt
20 - ¼ teaspoon black pepper

# Steps:

01 - Preheat oven to 425°F.
02 - Whisk together olive oil, lime juice, soy sauce, white vinegar, paprika, cumin, garlic powder, oregano, black pepper, and salt in small bowl until combined.
03 - Pat chicken completely dry with paper towels. Rub marinade thoroughly over entire chicken, working under skin and inside cavity.
04 - Place chicken breast side up on rack in roasting pan. Let stand at room temperature for 20 minutes.
05 - Roast for 1 hour to 1 hour 10 minutes until thigh reaches 165°F and juices run clear.
06 - Transfer chicken to cutting board. Rest for 10 minutes before carving.
07 - Combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper in blender. Process until smooth and bright green.
08 - Carve chicken and arrange on plates. Pass creamy green sauce alongside.

# Expert Advice:

01 -
  • The marinade creates those signature Peruvian flavors that make this chicken unforgettable
  • That creamy green sauce will become your new favorite condiment for everything
  • It feeds a crowd with minimal effort but maximum impact
02 -
  • Patting the chicken completely dry before applying the marinade is crucial for crispy skin
  • Letting the chicken rest at room temperature before roasting helps it cook more evenly
  • The green sauce actually tastes better after sitting for an hour, so make it ahead
03 -
  • Sprinkle a little extra salt over the chicken right before roasting for extra crispy skin
  • If the skin starts browning too quickly, tent the chicken loosely with foil
  • Roasting vegetables underneath the chicken catches all the delicious drippings

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