Peruvian-Inspired Whole Roasted Chicken with Tangy “Green Sauce” As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share 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 oregano1 teaspoon paprika1.5 teaspoons cumin1/2 teaspoon garlic powder2 teaspoons kosher salt1 teaspoon black pepper1/4 cup avocado oil1 cup avocado oil1 eggAn Immersion blender1 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 vinegar1 teaspoon kosher salt (or more to taste)1/4 teaspoon black pepper (or more to taste)2 cloves garlic1 cup fresh cilantro (loosely packed)2 tablespoons fresh lime juice (about 1/2 lime)2 tablespoons extra virgin olive oil1 teaspoon apple cider vinegar2 tablespoons fresh lime juice1 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) Calories DinnerEggsIntermediateVegetablesRoastingSpicySouth AmericanSavoryPoultryBlenderMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete 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!
