chicken:

3 tbsp. olive oil
juice from 2 limes
4 cloves garlic, roughly chopped
1 tbsp. kosher salt
1 tbsp. cumin
2 tsp. paprika
2 tsp. sugar
1 tsp. black pepper
1 tsp. oregano
4 lb. whole chicken or chicken parts

  • puree all ingredients except chicken to make a marinade
  • coat chicken/parts in the marinade, then cover and refrigerate 2 hours or overnight
  • remove chicken from marinade and pat dry, then drizzle with oil
  • bake at 425°F 35-45 minutes, until temperature reaches 165°F (if using parts, start breasts 5 minutes after thighs to finish baking at the same time without over-cooking breasts)
  • loosely cover with foil and rest 5 minutes before serving

green sauce:

1/4 cup mayo
1 cup cilantro (1.5 oz.), large stems removed
1 serrano, seeded and chopped (seeds and ribs reserved)
1 clove garlic, chopped
4 tsp. (1/2 oz.) parmesan cheese
juice from 1/2 lime
1/4 tsp. salt
1 tbsp. olive oil

  • blend all ingredients except olive oil in food processor
  • while running, drizzle in olive oil
  • add serrano pith and ribs to increase heat, or olive oil to reduce heat, or lime juice and salt to increase intensity
  • chill until chicken is ready

source: https://www.onceuponachef.com/recipes/peruvian-style-roast-chicken-with-green-sauce.html, https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce, and https://cookieandkate.com/aji-verde-recipe/

01/28/2024: the chicken was great, other than the drippings burning on the pan, so i reduced the oven temperature. the sauce was too thin and not hot enough, so i upped the spice and reduced the mayo.