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.
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.
Ingredients 8 Servings
- Green Chile Sauce
- 2 jalapeño peppers, seeded
- 1 cup packed cilantro leaves
- 1/2 cup mayonnaise
- 2 tablespoons water
- 1 tablespoon lime juice
- 3/4 teaspoon McCormick® Ground Cumin
- 3/4 teaspoon McCormick® Oregano Leaves
- 3/4 teaspoon McCormick® Smoked Paprika
- Peruvian Chicken
- 1 1/2 teaspoons McCormick® Ground Cumin
- 1 teaspoon McCormick® Oregano Leaves
- 1 teaspoon McCormick® Smoked Paprika
- 1/2 teaspoon salt
- 1 whole chicken, about 5 pounds
- 1 pound baby red potatoes, halved or quartered
- 2 tablespoons vegetable oil
- 1 lime, cut into wedges
INSTRUCTIONS
- 1 For the Green Chile Sauce, place all ingredients in blender container; cover. Puree until smooth. Refrigerate until ready to serve.
- 2 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.
- 3 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.)
NUTRITION INFORMATION
(per Serving)
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