Pin it This dish features a whole chicken marinated with lime, paprika, cumin, and garlic then roasted to juicy perfection. It is served alongside a smooth, creamy green sauce made from cilantro, jalapeños, and tangy lime juice. The marinade infuses the chicken with bold Peruvian flavors that complement the vibrant, fresh sauce. Cooking involves careful roasting and resting to achieve crisp skin and tender meat. This meal pairs well with roasted potatoes or fresh salads and suits gluten-free diets.
The first time I smelled this chicken roasting, I actually peeked out my window to see if a neighbor was grilling. That smoky, cumin-scented breeze was coming from my own oven, and I knew this recipe would change my Sunday dinner game forever.
I made this for a potluck last summer and watched three people hover around the serving platter, dipping everything in sight into that vibrant sauce. By the time I got back to the kitchen, the chicken bones were practically picked clean.
Ingredients
- Whole chicken: Let it come to room temperature before roasting for even cooking
- Olive oil: Helps the spices cling and creates that gorgeous golden skin
- Lime juice: Cuts through the richness and adds authentic Peruvian brightness
- Soy sauce: The secret umami boost that deepens everything
- Paprika: Gives the chicken that irresistible reddish glow
- Ground cumin: The backbone of that earthy Peruvian flavor profile
- Garlic powder: Distributes evenly better than fresh garlic in the rub
- Fresh cilantro: The star of the sauce, use the stems too for extra flavor
- Jalapeño peppers: Seed them for mild, leave some seeds for a kick
- Mayonnaise and sour cream: Create the perfect creamy canvas for the herbs
Instructions
- Preheat and prep:
- Get your oven to 425°F and position a rack in the middle
- Mix the marinade:
- Whisk together olive oil, lime juice, soy sauce, vinegar, paprika, cumin, garlic powder, oregano, pepper, and salt until smooth
- Season the chicken:
- Pat the chicken completely dry, then rub that marinade everywhere, under the skin, inside the cavity
- Prep for roasting:
- Place chicken breast side up on a rack in a roasting pan and let it sit at room temperature for 20 minutes
- Roast to perfection:
- Cook for 1 hour to 1 hour 10 minutes until a thermometer reads 165°F in the thickest part of the thigh
- Rest the bird:
- Let the chicken rest for 10 minutes before carving so the juices redistribute
- Make the magic sauce:
- Blend cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt and pepper until smooth and vibrant
- Carve and serve:
- Cut the chicken into pieces and pass that glorious green sauce alongside
Pin it My sister now requests this chicken for every birthday celebration, and honestly, I dont mind making it at all. The way the house fills with those aromatic spices while it roasts feels like a celebration in itself.
Getting Crispy Skin
After years of okay chicken skin, I finally started air-chilling the bird uncovered in the fridge for a few hours before cooking. The difference in crunch is absolutely worth the extra planning.
Marinating Magic
Ive rubbed this marinade on chicken in the morning and let it chill all day, and Ive also thrown it on just 20 minutes before roasting. Both work beautifully, but overnight gives you that deep, penetrating flavor that makes people ask what your secret is.
Sauce Tweaks
Some nights I swap Greek yogurt for the sour cream when I want something lighter, and my friend who hates cilantro uses parsley and basil instead. The beauty is in the technique, not the exact recipe.
- Double the sauce recipe because it disappears fast
- Taste the sauce before serving and adjust the lime or salt
- Leftover sauce keeps for a week and is fantastic on sandwiches
Pin it Theres something deeply satisfying about serving a whole roasted chicken, surrounded by people you care about, passing around a bowl of bright green sauce. This recipe has become my go-to for making any Tuesday night feel like a special occasion.
Recipe FAQs
- → How should the chicken be marinated?
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Mix olive oil, lime juice, soy sauce, vinegar, paprika, cumin, garlic powder, oregano, pepper, and salt. Rub thoroughly under the skin and inside cavity before roasting.
- → What is the key to crispy skin?
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Air-chilling the chicken uncovered in the fridge for several hours before roasting helps achieve extra crispness.
- → How spicy is the creamy green sauce?
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The sauce’s heat depends on jalapeño amount; adjust the peppers to your preferred spice level.
- → Can the sour cream be substituted?
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Yes, Greek yogurt can replace sour cream for a lighter version of the green sauce.
- → What internal temperature indicates doneness?
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The thickest part of the chicken thigh should reach 165°F (74°C) and juices run clear for safe consumption.
- → What tools are needed for preparation?
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A roasting pan with rack, small bowl for mixing, blender for sauce, meat thermometer, and carving knife are required.
