Roasted Peruvian-Spiced Chicken with Aji Verde Sauce

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Juicy roasted chicken seasoned with traditional Peruvian spices paired with a vibrant, tangy Aji Verde sauce for dipping. This Latin American recipe, ready in about 90 minutes, pairs whole chicken, ground cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1 (3-4 lbs) whole chicken
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tbsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 cup packed cilantro leaves
• 1 medium, seeded jalapeño pepper
• 1/2 cup mayonnaise
• 3 tbsp lime juice
• 1 large garlic clove
• 1/2 tsp salt
• 2-3 tbsp water

Know when the chicken is done: thermometers under $100 → 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 2 tsp ground cumin, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp dried oregano, 1 tbsp salt, and 1 tsp black pepper. Rub this spice blend evenly over a 3-4 lb whole chicken, then drizzle and rub in 3 tbsp olive oil. Place chicken breast-side up on a roasting pan.
2. Step 2: Roast chicken for 1 hour 15 minutes, or until internal temperature reaches 165°F and skin is golden and crisp. Let rest for 10 minutes before carving.
3. Step 3: While chicken roasts, prepare Aji Verde sauce by blending 1 cup packed cilantro leaves, 1 seeded medium jalapeño, 1/2 cup mayonnaise, 3 tbsp lime juice, 1 large garlic clove, 1/2 tsp salt, and 2-3 tbsp water in a blender until smooth and creamy.
4. Step 4: Serve carved chicken with a side of Aji Verde sauce for dipping, adding an herbaceous and slightly spicy contrast to the roasted meat.