Peruvian-Inspired Whole Roasted Chicken with Tangy “Green Sauce”
Total Time
1 hour and 10 minutes
Prep Time
30 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 1 whole chicken (about 3.5-4 pounds)
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1.5 teaspoons cumin
- 1/2 teaspoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 cup avocado oil
- 1 cup avocado oil
- 1 egg
- An Immersion blender
- 1 wide mouth (glass jar a little bit wider than the head of your immersion blender)
- 1 large jalapeno (seeded and loosely chopped)
- 1 tablespoon distilled white vinegar
- 1 teaspoon kosher salt (or more to taste)
- 1/4 teaspoon black pepper (or more to taste)
- 2 cloves garlic
- 1 cup fresh cilantro (loosely packed)
- 2 tablespoons fresh lime juice (about 1/2 lime)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon apple cider vinegar
- 2 tablespoons fresh lime juice
- 1 clove garlic (minced)
- Kosher salt (to taste)
- Black pepper (to taste)
- 1 large avocado (sliced)
- 2 cups iceberg lettuce (sliced thin (about 1/2 head)
- 1 large tomato on the vine (sliced thin)
- 1/4 cucumber (sliced on the diagonal)
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Preparation
Step 1
Make the Chicken:
Step 2
Preheat oven to 450℉.
Step 3
Place the whole chicken on a cutting board and flip it over, breast side down, so that the backbone is face up. "Spatchcock" the chicken, or remove the backbone, by using a pair of good poultry shears to cut along both sides of the backbone. Discard the backbone (or save it for making stock). Rinse chicken (inside and out) and pat very dry.
Step 4
Transfer chicken to a large oven safe skillet (I use a cast iron) or sheet pan, cavity side up.
Step 5
In a small bowl, combine the oregano, paprika, cumin, garlic powder, salt, pepper and avocado oil and stir until well combined.
Step 6
Brush 1/4 of the seasoning mixture on the inside of the cavity. Flip chicken over skin side up and pat dry one last time. Brush the remaining seasoning mixture all over the top of the chicken, until evenly coated.
Step 7
Transfer chicken to oven and cook until the chicken is cooked through, 35 to 45 minutes depending on the size of your chicken, or until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Step 8
Remove chicken from oven and let rest for 10 minutes before serving.
Step 9
Quarter the chicken, and serve with the green sauce.
Step 10
Make the Tangy “Green Sauce”:
Step 11
Pour oil into the jar. Crack the egg into the oil and let settle into the bottom of the jar.
Step 12
Place the immersion blender into the jar and position the blade directly over the egg yolk. Turn the immersion blender on low and hold in place, while blending, until the bottom of the jar starts to turn into a creamy emulsion, about 15 seconds. Once you see that creamy emulsion, start lifting the blender up a bit and pressing it back down, essentially emulsifying the mixture above the mayo at the bottom, bit by bit, until you reach the top and it’s a creamy, mayo texture.
Step 13
Add the jalapeno, white vinegar, salt, pepper, garlic, cilantro, and lime juice. Use the immersion blender once more to blend all ingredients until well combined.
Step 14
Make the Simple Avocado Salad:
Step 15
In a small jar, combine the olive oil, apple cider vinegar, lime juice, garlic, salt and pepper. Shake to combine.
Step 16
In a separate bowl, add the iceberg lettuce. Top with sliced avocado, tomato and cucumber.
Step 17
Toss with dressing immediately before serving.
Step 18
Serve and Enjoy:
Step 19
Plate chicken with the simple avocado salad. Serve with tangy green sauce and enjoy!
Step 20
Save recipe for the next time?
