Tanya Rivers
Golden, smoky, and dripping with flavor, this Juicy Peruvian Roast Chicken is anything but your average roast. Infused with garlic, lime, and a vibrant blend of spices, it’s roasted to perfection and finished with a bold green sauce that packs a zesty punch. Whether you’re feeding the family or spicing up a dinner party, this dish is guaranteed to steal the spotlight.
One bite into the crispy skin and succulent meat, and you’ll understand why this chicken is a Latin American favorite. Served traditionally with rice or potatoes, it delivers maximum flavor with minimal effort. The magic is in the marinade and that char-grilled finish—pure roast chicken bliss.
Why You’ll Love This Juicy Peruvian Roast Chicken
This dish isn’t just flavorful, it’s deeply satisfying. The marinade works its way into every bite, keeping the chicken incredibly juicy while the skin turns crispy and golden in the oven. It’s ideal for meal prep, weekend feasts, or a twist on the classic Sunday roast.
From its bold spices to the fresh herby green sauce, it offers a balance of savory, citrusy, and earthy elements that make it utterly crave-worthy. And the best part? You don’t need a rotisserie to recreate this restaurant-quality favorite.
What Kind of Chicken Should I Use?
For the most authentic flavor and presentation, a whole spatchcocked chicken is the way to go. Spatchcocking (removing the backbone so it lays flat) allows for even cooking and a gorgeous crisp skin. However, you can also use bone-in thighs or drumsticks if you’re cooking for fewer people—just adjust the roasting time accordingly.
Ingredients for the Juicy Peruvian Roast Chicken
The heart of this dish lies in its bold and flavorful marinade. Here’s what you’ll need to make it unforgettable:
- Whole Chicken (Spatchcocked): This ensures even cooking and maximum surface for crispy skin.
- Garlic Cloves: Freshly minced garlic adds depth and aromatic richness to the marinade.
- Fresh Lime Juice: Brings brightness and a subtle tang to balance the spices.
- Olive Oil: Helps carry the flavors and promotes a crispy finish when roasting.
- Smoked Paprika: Adds that irresistible smoky undertone and a deep red color.
- Ground Cumin: Provides an earthy warmth that is classic in Peruvian cuisine.
- Oregano: Dried oregano lends a herby, slightly bitter contrast.
- Salt and Pepper: For seasoning and enhancing all the other flavors.
- Fresh Cilantro & Parsley (for green sauce): These herbs form the vibrant base of the sauce.
- Jalapeño or Aji Amarillo (optional): For a mild heat and authentic Peruvian flair.
- Red Wine Vinegar: Adds sharpness and tang to the green sauce.
How To Make the Juicy Peruvian Roast Chicken
Step 1: Prepare the Marinade
In a bowl, combine minced garlic, lime juice, olive oil, smoked paprika, cumin, oregano, salt, and pepper. Whisk until well mixed.
Step 2: Marinate the Chicken
Rub the marinade generously all over the spatchcocked chicken, making sure to get under the skin for maximum flavor. Let it marinate for at least 4 hours or overnight in the refrigerator.
Step 3: Roast to Perfection
Preheat your oven to 425°F (220°C). Place the chicken skin-side up on a baking rack over a sheet pan. Roast for 45 to 55 minutes, or until the skin is deeply golden and the internal temperature reaches 165°F in the thickest part.
Step 4: Make the Green Sauce
Blend fresh cilantro, parsley, garlic, red wine vinegar, olive oil, and optional jalapeño or aji amarillo until smooth. Adjust seasoning with salt and pepper to taste.
Step 5: Serve It Up
Once the chicken is roasted, let it rest for 10 minutes. Slice and serve over rice, drizzled with the vibrant green sauce.
How to Serve and Store Juicy Peruvian Roast Chicken
This mouthwatering roast chicken serves about 4 to 6 people, making it perfect for family dinners or gatherings. Serve it hot off the oven with a generous drizzle of green sauce. It pairs beautifully with rice, roasted potatoes, or a crisp salad. Don’t forget some lime wedges for an extra burst of freshness.
To store leftovers, allow the chicken to cool completely before transferring to an airtight container. It will stay fresh in the fridge for up to 4 days. Reheat in the oven at 350°F for about 10-15 minutes to maintain the crispy skin, or microwave gently if you’re short on time.
What to Serve With Juicy Peruvian Roast Chicken?
Roasted Baby Potatoes
Crispy on the outside and soft inside, they soak up the green sauce like a dream.
Garlic Cilantro Rice
The herby notes complement the bold marinade of the chicken beautifully.
Grilled Corn on the Cob
Slightly charred corn adds a sweet and smoky balance to the meal.
Avocado Tomato Salad
Cool and creamy, this fresh salad lightens up the savory richness of the chicken.
Fried Plantains
Their natural sweetness offers a delightful contrast to the spices.
Peruvian Aji Verde Sauce
Double up on the green sauce if your crowd loves flavor-packed dips.
Pickled Red Onions
Sharp, tangy, and bright—they cut through the fat and elevate every bite.
Frequently Asked Questions
Can I use chicken pieces instead of a whole chicken?
Absolutely! Bone-in thighs or drumsticks are great alternatives. Just reduce the roasting time accordingly and keep an eye on internal temperatures.
How spicy is the green sauce?
The heat level is customizable. Jalapeño gives it a mild kick, while aji amarillo brings a fruitier heat. Omit the chili for a mild version or add more for a spicier experience.
Can I grill the chicken instead of roasting?
Yes! Grilling gives it an amazing charred flavor. Use medium-high heat and cook until the internal temperature reaches 165°F, flipping occasionally for even cooking.
How long should I marinate the chicken?
For the best flavor, marinate overnight. However, even 4 hours can infuse a good amount of flavor if you’re short on time.
What if I don’t have red wine vinegar?
You can substitute with apple cider vinegar or lime juice. Both options keep the sauce bright and tangy.
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And let me know in the comments how yours turned out. Did you roast or grill? Did you go heavy on the sauce?
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Juicy Peruvian Roast Chicken
Equipment
- Oven
- Baking sheet
- Blender or Food Processor
Ingredients
Ingredients
- 1 whole chicken (spatchcocked)
- 6 cloves garlic, minced
- 3 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1 jalapeño or 1 tablespoon aji amarillo (optional)
- 2 tablespoons red wine vinegar
Instructions
- Combine garlic, lime juice, olive oil, paprika, cumin, oregano, salt, and pepper in a bowl to make the marinade.
- Rub the marinade all over the chicken, including under the skin. Marinate for 4 hours or overnight.
- Preheat oven to 425°F (220°C). Place chicken skin-side up on a rack over a baking sheet. Roast 45–55 minutes, or until the thickest part reaches 165°F.
- Blend cilantro, parsley, garlic, vinegar, olive oil, and optional chili until smooth. Season with salt and pepper.
- Let chicken rest 10 minutes before slicing. Serve over rice with the green sauce.
Notes
2. Leftovers can be used in tacos or grain bowls the next day.