Peruvian-Style Roast Chicken With Tangy Green Sauce
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
40
Spice
52
Sweetness
40
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Ground Cumin1 tbsp
Olive Oil1 tbsp
Paprika1 tsp
Oregano (dried)3 tsp
Kosher Salt2
Lemons1 tbsp
Extra-Virgin Olive Oil1 tbsp
Lime Juice (fresh)1 cup
MayonnaiseDirections:
1
Salt
2
Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet
3
Roast the chicken: Arrange rack in middle of oven; preheat to 400°F
4
Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp
5
Salt, and finely grated zest from 1 lemon in a medium bowl
6
Quarter zested lemon; set aside 2 quarters
7
Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp
8
Juice; stir into spice mixture
9
Place chicken breast side down on work surface
10
Spatchcock chicken by cutting along both sides of backbone with kitchen shears
11
Remove backbone; reserve for stock
12
Turn chicken breast side up and splay open
13
Press down on breastbone with palms until you hear it crack and chicken is as flat as possible
14
Pat chicken dry with paper towels
15
Rub chicken all over with 2 reserved lemon quarters
16
Squeeze juice over bird, then rub skin all over with inside of rinds
17
From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin
18
Using your fingers, gently spread 2 heaping Tbsp
19
Spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp
20
Roast chicken 20 minutes, then brush with spice mixture and pan juices
21
Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total
22
Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices
23
Arrange rack in middle of oven; preheat to 400°F
24
Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp
25
Salt, and finely grated zest from 1 lemon in a medium bowl
26
Quarter zested lemon; set aside 2 quarters
27
Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp
28
Juice; stir into spice mixture
29
Place chicken breast side down on work surface
30
Spatchcock chicken by cutting along both sides of backbone with kitchen shears
31
Remove backbone; reserve for stock
32
Turn chicken breast side up and splay open
33
Press down on breastbone with palms until you hear it crack and chicken is as flat as possible
34
Pat chicken dry with paper towels
35
Rub chicken all over with 2 reserved lemon quarters
36
Squeeze juice over bird, then rub skin all over with inside of rinds
37
From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin
38
Using your fingers, gently spread 2 heaping Tbsp
39
Spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp
40
Salt
41
Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet
42
Roast chicken 20 minutes, then brush with spice mixture and pan juices
43
Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total
44
Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices
45
Make the green sauce: Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined
46
Add mayonnaise and purée until well blended
47
Transfer to a small bowl, cover, and chill until ready to use
48
Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined
49
Add mayonnaise and purée until well blended
50
Transfer to a small bowl, cover, and chill until ready to use
51
Make the salad: Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and 1/2 cup cilantro in a large bowl
52
Sprinkle with more cilantro
53
Carve chicken and transfer to a platter; baste with reserved pan juices
54
Serve with green sauce and salad alongside
55
Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and 1/2 cup cilantro in a large bowl
56
Sprinkle with more cilantro
57
Carve chicken and transfer to a platter; baste with reserved pan juices
58
Serve with green sauce and salad alongside
59
Do Ahead Green sauce can be made 5 days ahead
60
Cover and chill
61
Green sauce can be made 5 days ahead
62
Cover and chill