Recreate restaurant-worthy Peruvian Roasted Chicken at home, with the help of pure flavor, including a robust blend of oregano, cumin and smoked paprika. A traditional green chile dipping sauce adds creamy heat to crispy, savory chicken. Serve with roasted baby potatoes and fresh lime for a new from-scratch favorite.
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For the Green Chile Sauce, place all ingredients in blender container; cover. Puree until smooth. Refrigerate until ready to serve.
For the Peruvian Chicken, preheat oven to 375°F. Mix spices and salt in small bowl. Place chicken in foil-lined baking pan sprayed with no stick cooking spray. Arrange potatoes around chicken. Brush chicken and potatoes with oil. Sprinkle with seasoning mixture.
Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through. Serve chicken and potatoes with Green Chile Sauce and lime wedges. (Cover and store any remaining sauce in refrigerator for another use.)
