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Peruvian-Style Roast Chicken with Tangy Green Sauce
Ingredients
3
garlic cloves
1
tablespoon
1
tablespoon
1
tablespoon
½
teaspoon
½
teaspoon
1 ½
teaspoons
2
lemons
1 (4-4½ pound)
whole chicken
1 cup
cilantro leaves with tender stems
1-2
jalapeños (medium, coarsely chopped)
1
garlic clove, finely chopped
1
tablespoon
2 ½
teaspoons
¼
teaspoon
⅓ cup
mayonnaise
1
English hothouse cucumber, cubed
1
firm-ripe avocado, cubed
3
scallions, thinly sliced
1 tablespoon plus 1 teaspoon
fresh lime juice
1
tablespoon
¾ teaspoon
kosher salt
½ cup
cilantro leaves (coarsely chopped)
Instructions
STEP 1
Preheat oven to 400°F. Mix garlic, cumin, olive oil, paprika, pepper, oregano, ½ tsp salt, and zest from 1 lemon. Squeeze juice from 1 lemon.
STEP 2
Spatchcock chicken: cut along both sides of backbone, remove backbone, and press down. Rub chicken with lemon juice.
STEP 3
Loosen skin on breasts and thighs, spread spice mixture under skin, and season. Place in roasting pan skin side up.
STEP 4
Roast for 20 minutes, then baste with spice mixture. Continue roasting until 165°F, about 50-60 minutes total.
STEP 5
Let chicken rest for 15 minutes, reserving juices.
STEP 6
Blend cilantro, jalapeño, garlic, oil, lime juice, and salt. Mix in mayonnaise, chill before serving.
STEP 7
Toss cucumbers, avocado, scallions, lime juice, oil, salt, and ½ cup cilantro. Serve with chicken and sauce.
Nutrition Facts
(per serving)
Calories:
600 calories
Servings:
4 servings
Carbohydrates:
52 g
Fat:
38 g
Fiber:
5 g
Protein:
72 g
Sugar:
5 g
Meal Effort
Preparation:
30 minutes
Cook:
1 hrs
Total:
1 hrs 30 mins