Roasted Peruvian-Style Chicken with Aji Verde Sauce

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

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 marinated with Peruvian spices, served with a vibrant and tangy aji verde sauce to brighten every bite. This Latin American-inspired chicken recipe, ready in about 85 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 430 calories and feeds 4, 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: 25 min Cook: 60 min Serves 4 Latin American cuisine 430 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 lbs whole chicken
3 tbsp olive oil
2 tsp ground cumin
1 tbsp paprika
4, minced garlic cloves
1 1/2 tsp salt
1 tsp black pepper
2 tbsp fresh lime juice
1 cup, packed cilantro leaves
1, seeded and chopped jalapeño
1/2 cup mayonnaise
1/4 cup Greek yogurt
1 tbsp white vinegar
2 tbsp water

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F. Rub 3 lbs whole chicken all over with 3 tbsp olive oil, 2 tsp ground cumin, 1 tbsp paprika, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper. Let marinate for 20 minutes.
Step 2: Place chicken on a roasting pan breast side up and roast in the preheated oven for 50-60 minutes until internal temperature reaches 165°F and skin is golden and crispy.
Step 3: While chicken roasts, prepare the aji verde sauce by blending 1 cup packed cilantro leaves, 1 seeded and chopped jalapeño, 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tbsp white vinegar, 2 tbsp water, and 2 tbsp fresh lime juice until smooth and bright green.
Step 4: Let the roasted chicken rest for 10 minutes before carving. Serve with generous dollops of aji verde sauce for a fresh, tangy contrast.