Latin Roast Chicken with Green Sauce
This deliciously Latin roasted chicken with green sauce pairs nicely with its tangy green sauce. Bright green in color makes it a beautiful and tantalizing dish to serve for a dinner party.
Juicy roast chicken is one of my favorite dishes to serve. Guest are always astounded at how flavorful and juicy my chicken tastes. This Latin roasted chicken with green sauce is one that is in high demand at my table. Because it is split and laid flat it doesn’t dry out, the added spices under the skin make the flavor abound.
This dish goes well with the jicama cabbage slaw. Enjoy!
Chicken:
3 garlic cloves, finely chopped
1 tablespoon ground cumin
2 tablespoon olive oil
1 tablespoon paprika
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt, divided
2 lemons
1 (4-4 1/2-pound) whole chicken
Green Sauce:
1 cup (packed) cilantro leaves with tender stems
2 medium jalapeños, coarsely chopped
1 garlic clove, finely chopped
2 green onions, chopped
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/3 cup mayonnaise
Roast the chicken:
Arrange rack in middle of oven; preheat to 400°F.
Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Zest lemon; set aside 2 quarters of the zested lemon. Squeeze juice from 1 whole lemon and remaining 2 quarters zested to yield 2 Tbsp. juice; stir into spice mixture.
Place chicken breast side down on work surface. Remove backbone from the chicken by cutting along both sides of backbone with kitchen shears. Remove; reserve for stock. Turn chicken breast side up. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.
From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.
Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.
Make the green sauce:
Purée cilantro, green onion, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.
Chicken:
3 garlic cloves, finely chopped
1 tablespoon ground cumin
2 tablespoon olive oil
1 tablespoon paprika
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt, divided
2 lemons
1 (4-4 1/2-pound) whole chicken
Green Sauce:
1 cup (packed) cilantro leaves with tender stems
2 medium jalapeños, coarsely chopped
1 garlic clove, finely chopped
2 green onions, chopped
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/3 cup mayonnaise
Roast the chicken:
Arrange rack in middle of oven; preheat to 400°F.
Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Zest lemon; set aside 2 quarters of the zested lemon. Squeeze juice from 1 whole lemon and remaining 2 quarters zested to yield 2 Tbsp. juice; stir into spice mixture.
Place chicken breast side down on work surface. Remove backbone from the chicken by cutting along both sides of backbone with kitchen shears. Remove; reserve for stock. Turn chicken breast side up. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.
From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.
Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.
Make the green sauce:
Purée cilantro, green onion, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.