Spicy Peruvian Roasted Chicken with Creamy Green Sauce

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

50 minutes

Move over ranch, dill, and blue cheese… we have a new sauce in town, and it is freaking delicious!

Author:

Recipe courtesy of zimmysnook

Ingredients

3 tbsp extra virgin olive oil
1/4 cup lime juice, freshly squeezed
4 large garlic cloves, chopped
1 tbsp crushed hot chili peppers in oil
2 tsp kosher salt
2 tsp paprika
1/2 tsp smoked paprika
1 tsp black pepper
1 tbsp cumin
1 tsp dried oregano
3 tsp honey
1 whole chicken, 3 1/2-4 lbs
Fingerling potatoes, onions, and roasting vegetables of your choice

For the Creamy Green Sauce:

2 jalapeños charred, skin removed, then roughly chopped
1 cup fresh cilantro, leaves and tender stems chopped
2 cloves garlic, chopped
1/2 cup greek yogurt
1/2 avocado, chopped
1/4 cup sour cream
1 1/2 tbsp fresh lime juice
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp extra virgin olive oil

Products to Use:

Thomas Keller Insignia 6 qt Rondeau

Directions

Add all the chicken marinade ingredients (except the chicken) into a food processor, then blend until smooth.
Pat the chicken dry with paper towels, then place in a resealable bag (or bowl). Pour over the marinade and toss to ensure the chicken is well coated. Seal the bag and refrigerate for 1 to 4 hours.
While the chicken marinates, prepare the Green Sauce. Combine all the green sauce ingredients in a food processor and blend until smooth. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
Preheat the oven to 425°F Place the potatoes, onions and vegetables in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken 50-60 minutes, until the internal temperature of the breast reaches 165°F. Remove the roasting pan from the oven and tent with foil for about 20 minutes. Portion the chicken and serve with the Green Sauce.

Spicy Peruvian Roasted Chicken with Creamy Green Sauce

Name: Spicy Peruvian Roasted Chicken with Creamy Green Sauce
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: Peruvian
Ingredients: 3 tbsp extra virgin olive oil; 1/4 cup lime juice, freshly squeezed; 4 large garlic cloves, chopped; 1 tbsp crushed hot chili peppers in oil; 2 tsp kosher salt; 2 tsp paprika; 1/2 tsp smoked paprika; 1 tsp black pepper; 1 tbsp cumin; 1 tsp dried oregano; 3 tsp honey; 1 whole chicken, 3 1/2-4 lbs; Fingerling potatoes, onions, and roasting vegetables of your choice; 2 jalapeños charred, skin removed, then roughly chopped; 1 cup fresh cilantro, leaves and tender stems chopped; 2 cloves garlic, chopped; 1/2 cup greek yogurt; 1/2 avocado, chopped; 1/4 cup sour cream; 1 1/2 tbsp fresh lime juice; 1/4 tsp salt; 1/4 tsp freshly ground black pepper; 2 tbsp extra virgin olive oil; Thomas Keller Insignia 6 qt Rondeau