Peruvian Roast Chicken
This Peruvian-style roast chicken features a crisp, golden skin and a bright, tangy green sauce, perfect for family meals or casual dinners.
Ingredients
For the Chicken Marinade
- 4 pieces bone-in, skin-on chicken thighs You can substitute with other bone-in pieces.
- 4 pieces bone-in, skin-on chicken drumsticks
- 4 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 6 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons oregano
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
For the Creamy Green Sauce
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup fresh cilantro, packed
- 1/4 cup fresh parsley
- 2 pieces jalapeños, seeds removed Adjust for spicier sauce.
- 2 cloves garlic
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
Preparation
- In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper.
- Add the chicken pieces and toss to coat thoroughly. Cover and marinate for at least 4 hours or overnight for the best flavor.
Roasting
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top.
- Arrange the marinated chicken pieces skin-side up on the rack.
- Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
- Optionally, broil for the last 3 minutes to add a little extra char and crunch.
Creamy Green Sauce
- While the chicken roasts, prepare the sauce by blending mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt until smooth and vibrant green.
- Taste and adjust seasoning or heat as desired.
Serving
- Remove the chicken from the oven and let it rest for a few minutes.
- Serve hot with a generous drizzle or bowl of creamy green sauce on the side.
Notes
Store cooled chicken and sauce separately in airtight containers for up to 3–4 days in the fridge. Freeze chicken without sauce for up to 2 months. Reheat chicken in a 350°F (175°C) oven to keep skin crisp.