Roasted Peruvian Chicken with Aji Verde Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Juicy roasted chicken infused with traditional Peruvian spices served alongside a vibrant and tangy aji verde sauce made from fresh jalapeños and cilantro. This Latin American recipe, ready in about 95 minutes, pairs whole chicken, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs whole chicken
• 3 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tsp garlic powder
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp lime juice
• 2 medium, seeded jalapeño peppers
• 1 cup, packed cilantro leaves
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 tbsp white vinegar
• 1 large garlic clove
• 1/2 tsp (for sauce) salt

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, combine 3 tbsp olive oil, 1 tbsp ground cumin, 1 tbsp paprika, 1 tsp garlic powder, 2 tsp salt, 1 tsp black pepper, and 2 tbsp lime juice to form a spice rub. Rub this mixture all over the 3 lbs whole chicken, making sure to coat inside the cavity.
2. Step 2: Place the seasoned chicken on a roasting pan breast-side up and roast in the oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F and the skin is golden brown and crispy.
3. Step 3: While the chicken roasts, prepare the aji verde sauce by blending 2 seeded jalapeño peppers, 1 cup packed cilantro leaves, 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tbsp white vinegar, 1 large garlic clove, and 1/2 tsp salt in a food processor until smooth and vibrant green.
4. Step 4: Remove the roasted chicken from the oven, let rest for 10 minutes. Carve and serve with generous spoonfuls of the aji verde sauce on the side.