Spicy Peruvian Roasted Chicken with Creamy Green Sauce
Dinner, Main Course
Move over ranch, dill, and blue cheese… we have a new sauce in town, and it is freaking delicious!
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
FOR THE CREAMY GREEN SAUCE:
PRODUCTS TO USE:
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.