Peruvian-style roasted chicken with tangy green sauce

Ingredients

• 1 whole chicken
• 3 cloves garlic
• 1 tbsp ground cumin
• 1 tbsp olive oil
• 1 tbsp paprika
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried oregano
• 1 1/2 tsp kosher salt
• 2 lemons
• 16 g fresh cilantro leaves (with tender stems)
• 1.5 medium jalapeños
• 1 clove garlic (for the sauce)
• 1 tbsp extra-virgin olive oil (for the sauce)
• 2 1/2 tsp fresh lime juice
• 1/3 cup mayonnaise
• 1 English cucumber (or 2 Persian cucumbers)
• 1 firm, ripe avocado
• 3 scallions
• 1 1/8 tbsp fresh lime juice (for the salad)
• 1 tbsp extra-virgin olive oil (for the salad)
• 8 g fresh cilantro leaves (for the salad)
• 1 handful fresh cilantro leaves (for serving)

Method

1. Preheat the oven to 200 °C. In a bowl, combine the minced garlic, cumin, olive oil, paprika, pepper, oregano, half the salt, and the zest of one lemon. Add the lemon juice and mix well. Reserve two lemon wedges.
2. Spatchcock the chicken: using kitchen shears, cut along both sides of the backbone and remove the bone. Flip the chicken, open it flat, and press firmly on the breastbone until you hear it crack. Pat the chicken dry with paper towels.
3. Rub the entire chicken with the reserved lemon wedges, squeezing the juice over the skin. Gently slide two good tablespoons of the spice mixture under the skin of the breasts and thighs. Season the outside with the remaining salt.
4. Place the chicken, skin side up, in a roasting pan or a large ovenproof skillet. Transfer to the oven and roast for 20 minutes. Baste the chicken with the spice mixture and the pan juices.
5. Continue roasting, basting every 20 minutes, until the chicken juices run clear when the thigh is pierced and the internal temperature reaches 74 °C (about 50 to 60 minutes total).
6. Transfer the chicken to a cutting board and let it rest for 15 minutes. Reserve the pan juices.
7. Prepare the green sauce: blend the cilantro, jalapeños, garlic, olive oil, lime juice, and salt until smooth. Add the mayonnaise and blend again. Place in the refrigerator.
8. Prepare the salad: in a large bowl, gently toss the diced cucumber, diced avocado, thinly sliced scallions, lime juice, olive oil, salt, and chopped cilantro.
9. Carve the chicken and arrange it on a serving platter. Drizzle with the reserved pan juices. Serve accompanied by the green sauce, the salad, and a few sprigs of fresh cilantro.

Nutrition

Per serving

Energy

639 kcal

Protein

61.4 g

Carbohydrate

9.41 g

Fat

38.9 g

Fibre

5.05 g

Calcium

113.22 mg

Iron

6.75 mg

Magnesium

94.68 mg