Ring in the new year with the international flavors of this Peruvian Chicken recipe! This dish is savory, spicy, and so incredibly delicious.
My mom was born and raised in South America. She used to make many addicting recipes, but this protein-packed meal was one of my favorites. Whole chicken is marinated, oven-roasted, and served with a homemade green-herby sauce. I usually serve mine with Traditional Peruvian Rice, but you can also plate it with these Air Fryer Potato Wedges, Fried Plantains, Authentic Spanish Rice, or this Low-Carb Cauliflower Peruvian Chimichurri Rice.
INGREDIENTS FOR THIS ROASTED CHICKEN:
The key to this recipe is the marinade. You can either marinate the whole chicken in a bowl at room temperature for 30 minutes or marinate it in the fridge overnight. Here’s what you’ll need:
FOR THE CHICKEN & MARINADE:
- Springer Mountain Farms Whole Chicken
- Garlic Cloves
- Avocado Oil
- Salt + Pepper
- Liquid Aminos
- Aji Amarillo Paste
FOR THE AJI VERDE SAUCE:
- Garlic Cloves
- Aji Amarillo Paste
- Cojita Cheese
- Greek Yogurt
- Olive Oil
- Salt + Pepper
These are the ingredients I used for the aji verde sauce this time around, but it’ll usually vary depending on what I have on hand. Here’s a slightly different recipe for this sauce from 2020.
TIPS FOR ROASTING A WHOLE CHICKEN:
Here are a few things I’ve learned over the years that I’d like to pass along!
- Do not wash the chicken: Washing can spread bacteria all over your sink and is not necessary. If you’re using a dry marinade then I suggest patting the chicken dry with paper towels. However, since this is a wet marinade patting dry isn’t necessary.
- Marinate under the skin: Similar to a turkey, you want to get all those flavors under the skin. Simply push your fingers under to lift it up and pour some of the marinade inside with a spoon.
- Utilize a roasting rack: This will ensure that the chicken skin will be crispy around the entire exterior and not just the top that’s exposed to direct heat.
- Tuck under the wings: You want to roast the chicken breast side up. To ensure that the wing tips do not burn, tuck them underneath before roasting. You can also tie the legs together, if preferred.
- Higher temp and then lower temp: When the chicken first goes in the oven you’ll want to roast it at a higher temperature at first to achieve that crispy skin we all know and love. Detailed directions are below!
- Aluminum foil is your friend: About halfway through roasting, I usually tent the chicken with aluminum foil to prevent the top from browning too much.
- Resting is key: Allowing your chicken to rest for at least 20 minutes after cooking ensures that the juices remain and the end result is flavorful, juicy chicken.
Do you have any other roasting tips for chicken? If so, let me know in the comments below so I can give them a try!
MORE CHICKEN RECIPES YOU’LL LOVE:
- 5 Garlic Cloves, minced
- ¼ cup Avocado Oil
- 1 Lime, juiced
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1 tsp. Cumin
- 2 tbsp. Liquid Aminos
- 1 tbsp. Honey
- 1 tbsp. Aji Amarillo Paste
- 1-4lb. Whole Springer Mountain Farms Roasting Chicken
- 1 Jalapeño, chopped and deseeded
- 2 Garlic Cloves
- 1 cup Cilantro
- 1 tbsp. Ali Amarillo Paste
- 3 tbsp. Cojita Cheese
- ¾ cup Greek Yogurt
- Juice of ½ Lime
- 1 tbsp. Olive Oil
- Salt + Pepper, to taste
- 3 cups Chicken Stock
- 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.
NOTES ON THIS RECIPE:
- The chicken stock prevents the bottom of the roasting pan with additional marinade from burning. I’ve also found that it keeps the chicken juicy.
- If your chicken is more than four pounds, you may need to add additional roasting time.
- Make sure the temperature between the thighs and the breast is a minimum of 160F before removing from the oven. The temperature will rise to 165F while resting under the tented foil.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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