I really don’t think there’s anything wrong with a good roast chicken. My grandmother would roast plenty in her day. We’d have plenty for dinner with tons leftover for sandwiches and salads. This Peruvian recipe takes me back to my Granny’s kitchen with a bit more flair and personality. Besides, it’s simple and easy enough for you to do on any given weeknight. Give it a try!

1 whole chicken, split and cleaned

1/4 cup of Olive oil

4 Garlic cloves, minced

1 teaspoon Kosher salt

1/2 teaspoon Black pepper

1/2 teaspoon Oregano

1/2 teaspoon Paprika

1/2 teaspoon Cumin

1/2 teaspoon Garlic Powder

Zest of 1 Lime

Juice of 1 Lime

Preheat the oven to 375 degrees.

In a bowl, combine all of the seasonings, zest, juices and olive oil. Liberally rub all over the chicken, including under the skin. Place in a cast iron skillet and roast for 35 minutes or until the chicken has cooked through.

Be sure to baste the chicken with the juices and sauce as it cooks. 

For the green sauce:

3 cloves of garlic 

1/4 cup of olive oil

2 teaspoons of lemon juice

1/2 cup of mayo

1/2 teaspoon of salt

1/2 teaspoon of pepper

1 jalapeno

1 bunch of cilantro

Put all of the ingredients into a blender and mix until smooth.

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