Peruvian Roasted Chicken with Aji Verde Sauce

Crispy, golden roasted chicken glazed with a vibrant, herbaceous green sauce—this is the showstopper that turns a weekend dinner into an event worth remembering.

Ingredients:

• 1 whole chicken (4–5 lb), patted dry
• 6 cloves garlic, minced
• 2 tablespoons cumin
• 2 tablespoons paprika
• Juice of 2 limes
• 3 tablespoons olive oil, divided
• Salt and pepper to taste
• 2 cups fresh cilantro, loosely packed
• 1 cup fresh parsley
• 3 jalapeños, seeded
• 1 avocado
• ½ cup sour cream or Greek yogurt

Method:

1. Mix garlic, cumin, paprika, lime juice, and 2 tablespoons oil into a paste. Rub all over the chicken inside and out; season generously with salt and pepper. Let sit 30 minutes or overnight.
2. Roast at 425°F for 1 hour 15 minutes until skin is burnished and juices run clear.
3. While chicken rests, blend cilantro, parsley, jalapeños, avocado, sour cream, remaining oil, lime juice, and salt into a silky sauce.
4. Carve the chicken and drizzle with aji verde sauce; serve extra on the side.

Full recipe at Skinnytaste →

Chef's tip: Let your chicken rest at room temperature for 20 minutes before roasting—it cooks more evenly and stays juicier, and the skin gets even crispier.