Crispy Peruvian Roasted Chicken with Creamy Aji Verde

Summer evenings are meant for bright flavors and easy, satisfying meals. You will love how this Peruvian Roasted Chicken fills your home with warm, savory aromas. It is the perfect dish for your next family gathering or backyard picnic.

The combination of smoky spices and zesty lime makes every bite feel special. It delivers restaurant-quality results right from your own oven. Your family will think you spent all day in the kitchen!

Why You’ll Love This Recipe

This recipe is a total game-changer for busy home cooks. It uses simple pantry staples to create a deep, complex flavor. The spatchcock method ensures the meat stays juicy while the skin gets perfectly crispy every time.

It is also very budget-friendly since it uses a whole chicken. You can prep it in the morning and let it marinate all day. By dinner time, most of the work is already done for you.

How It Comes Together

Making this dish is much easier than it looks. You simply whisk the marinade and coat the chicken thoroughly. The oven does the heavy lifting while you relax or prep a side dish.

Even if you are a beginner, you can master this recipe quickly. The creamy green sauce comes together in just seconds using a blender. It is a foolproof way to impress your favorite people.

Simple Ingredients

Most of these items are likely already in your kitchen or easy to find.

• 1 whole chicken (approx. 4 lbs), spatchcocked
• 1/4 cup soy sauce
• 2 tablespoons fresh lime juice
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 3 jalapeños, seeded and chopped
• 1 cup fresh cilantro leaves
• 2 cloves garlic (for sauce)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lime juice (for sauce)
• 1/2 teaspoon salt

Step-by-Step Directions

1. In a small bowl, whisk together soy sauce, lime juice, minced garlic, cumin, paprika, oregano, pepper, and oil.
2. Place the chicken in a large bag and coat thoroughly with the marinade.
3. Refrigerate the chicken for at least 4 hours to let flavors soak in.
4. Preheat your oven to 425°F (220°C) for a nice hot roast.
5. Place chicken on a wire rack over a baking sheet and roast for 50 to 60 minutes.
6. Blend jalapeños, cilantro, garlic, mayo, sour cream, lime juice, and salt until smooth.
7. Let the chicken rest for 10 minutes before you carve and serve with sauce.

Best Ways to Enjoy It

Serve this golden chicken with a pile of crispy french fries. A simple side of white rice also soaks up the juices beautifully. For a fresh touch, add a crisp garden salad on the side.

Don’t be shy with the Aji Verde sauce. It is creamy, tangy, and has just the right amount of kick. Set the table outdoors and enjoy this meal with a cold glass of lemonade.

Keep It Fresh

Leftover chicken stays delicious in the fridge for up to three days. Store the green sauce in a separate airtight jar. To keep the skin crispy, reheat your chicken in a 350°F oven for 10 minutes.

The sauce is also great as a dip for veggies the next day. You can even shred the leftover meat for amazing tacos or sandwiches. It is the ultimate meal prep protein for a busy week.

Tips for Best Results

• Don’t skip the resting time to keep the meat juicy.
• Use a meat thermometer to ensure it reaches 165°F exactly.
• Remove the seeds from jalapeños if you prefer a milder sauce.
• Pat the chicken dry before marinating for the best skin texture.
• Double the sauce recipe because everyone will want extra.
• Try roasting some potato wedges on the same pan for easy cleanup.

Ways to Switch It Up

• Use chicken thighs instead of a whole chicken for faster cooking.
• Swap sour cream for Greek yogurt for a lighter sauce option.
• Add a teaspoon of honey to the marinade for a touch of sweetness.
• In the winter, serve this with roasted root vegetables instead of salad.

Common Questions

What if I don’t have a food processor?

You can use a standard blender for the Aji Verde sauce. Just make sure to pulse it until it reaches a smooth, creamy consistency. If it’s too thick, add a tiny splash of water.

Is the green sauce very spicy?

It has a mild kick from the jalapeños, but the mayo cools it down. For a very mild version, use only one pepper and remove all seeds. It will still be full of fresh cilantro flavor.

I hope this vibrant recipe brings a little extra joy to your family table. It is truly one of my favorite ways to make a simple chicken feel like a celebration. Happy cooking!

— Lidia

Peruvian Roasted Chicken with Aji Verde

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 4 servings

Calories 580 kcal

Ingredients

  

• 1 whole chicken (approx. 4 lbs) , spatchcocked
• 1/4 cup soy sauce
• 2 tablespoons fresh lime juice
• 4 cloves garlic , minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 3 jalape ños, seeded and chopped
• 1 cup fresh cilantro leaves
• 2 cloves garli c
• 1/2 cup mayonnais e
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1/2 teaspoon sal t

Instructions

 

• In a small bowl, whisk together soy sauce, 2 tablespoons lime juice, 4 cloves minced garlic, cumin, paprika, oregano, black pepper, and oil to create the marinade.
• Place the chicken in a large resealable bag or baking dish and coat thoroughly with the marinade. Refrigerate for at least 4 hours.
• Preheat oven to 425°F (220°C).
• Place the chicken on a wire rack set over a rimmed baking sheet and roast for 50 to 60 minutes until the internal temperature reaches 165°F (74°C).
• While the chicken roasts, prepare the Aji Verde sauce by blending jalapeños, cilantro, 2 garlic cloves, mayonnaise, sour cream, 1 tablespoon lime juice, and salt in a food processor until smooth.
• Allow the chicken to rest for 10 minutes before carving.
• Serve the chicken accompanied by the green sauce.