Roasted Peruvian-Style Chicken with Aji Amarillo Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy roasted chicken infused with traditional Peruvian spices and paired with a vibrant, creamy aji amarillo chili sauce. This Latin American recipe, ready in about 95 minutes, pairs whole chicken, garlic cloves, 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.

Prep: 20 min Cook: 75 min Serves 6 Latin American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F. In a small bowl, mash 6 garlic cloves into a paste with 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 2 tsp salt, 1 tsp black pepper, 3 tbsp olive oil, and 2 tbsp fresh lime juice until well combined.
  2. Step 2: Rub this spice paste thoroughly all over the 3 lbs whole chicken, including under the skin where possible, then place the chicken on a roasting rack in a baking tray.
  3. Step 3: Roast the chicken in the preheated oven for 1 hour and 15 minutes, basting occasionally with pan juices, until the internal temperature reaches 165°F and the skin is golden and crisp.
  4. Step 4: While the chicken roasts, prepare the aji amarillo sauce by blending 3 tbsp yellow chili paste with 1/2 cup mayonnaise, 1/4 cup evaporated milk, and 2 tbsp chopped fresh cilantro until smooth and creamy.
  5. Step 5: Let the roasted chicken rest for 10 minutes before carving. Serve warm with the aji amarillo sauce on the side for dipping.

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