Whisk together all of the ingredients for the marinade. Remove the giblets and place the chicken in a large bowl. Brush or pour over the marinade, allowing the chicken to marinate at room temperature for 30 minutes or overnight in the refrigerator.
Preheat the oven to 425F. Place the chicken on a roasting rack and drizzle over remaining marinade in the bowl. Add 2 cups of chicken stock to the bottom of the roasting rack.
Roast for 20 minutes, then turn the oven down to 375F. Add an additional cup of chicken stock to the bottom of the roasting rack. Continue to roast for an additional 1 hour and 10 minutes, or until the internal temperature of the chicken is 160F.
While you’re waiting for the chicken to roast, add all ingredients for the aji verde sauce to a food processor and blend until smooth. Set aside in the refrigerator until you’re ready to serve.
After the chicken is fully cooked, remove it from the oven, transfer to a cutting board, and tent it with aluminum foil for 10 minutes.
Cut into desired sections and serve with aji verde sauce for dipping.
Recipe by Slice of Jess at https://sliceofjess.com/peruvian-chicken-recipe-with-aji-verde-sauce/