Peruvian cuisine is a delightful fusion of indigenous flavors, Spanish influences, and hints of Asian and African culinary techniques. Among the many dishes that showcase the rich tapestry of Peruvian gastronomy, Peruvian Roasted Chicken stands out for its succulent flavors and aromatic spices. Today, we are recreating this classic dish, paired with a vibrant Green Sauce, to be served alongside some delightful accompaniments.
Prepare the Chicken: Cut the chicken along the breast bone and press to flatten or separate it into two halves.
Rinse the chicken with water and lemon juice.
Prepare the Marinade: In a small bowl, mix together dried oregano, roasted cumin, paprika, garlic, black pepper, salt, olive oil, lemon juice or apple cider vinegar, and beer (if using).
Marinate the Chicken: Rub the marinade onto the chicken generously.
Marinate for a minimum of 30 minutes or overnight in a resealable bag or container with a tight lid.
Bake the Chicken: Preheat the oven to 350°F.
Place the marinated chicken on a baking sheet, breast side up, and bring it to room temperature.
Sprinkle the chicken with 1 teaspoon of paprika and extra virgin olive oil.
Bake at 350°F for about 60-70 minutes or until the chicken is fully cooked and golden brown.
Green Sauce:
Blend the Ingredients: Place cilantro, jalapeños, cumin, garlic, mayonnaise, sour cream, olive oil, and a pinch of salt in a blender.