Peruvian-Inspired Whole Roast Chicken with Creamy Herb Sauce
Peruvian-Inspired Whole Roast Chicken with Creamy Herb Sauce
Prep time
Cook time
Total time
Tender, juicy, perfectly roasted chicken has always been a GetJoyfull family favourite. My family enjoys it so much that I often roast two at a time to ensure enough leftovers for soup and sandwiches. As a busy mama of three, I'm a big fan of the cook once and eat twice philosophy. In fact, it just might be my mealtime mantra for 2020. Roasting is a no fuss, time-savvy cooking method that adds irresistible flavour and texture. When I need a lot of meals in a hurry I’ll roast a couple whole chickens and leverage the leftovers for a week of yummy dishes. My go-to has always been a sticky lemon & thyme version, but recently I switched things up by infusing a little extra spice, and green goodness. And, I am so glad I did!
Author: Emily Mardell
Serves: Serves 4 - 6
Ingredients
Main: Chicken & Spice:
- 2 garlic cloves, finely chopped
- 1 tablespoon (15 ml) ground cumin
- 1 tablespoon (15 ml) sweet paprika
- 1 tablespoon (15 ml) vegetable oil
- 2 teaspoon (10 ml) dried oregano
- Salt and pepper to taste
- 1 fresh lemon, zested and juiced
- 1 (4 lb) whole fresh chicken
Garnish: Creamy Herb Sauce:
- 1 cup (250 ml) fresh cilantro leaves
- ¼ cup (60 ml) fresh flat-leaf parsley
- 1 jalapeño, seeded and chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon (15 ml) fresh lime juice
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Prepare spice blend. Add garlic, cumin, paprika, oil, oregano, salt, pepper, lemon zest and lemon juice to a small bowl and whisk together with fork.
- Transfer chicken to a Dutch oven or roasting pan. Pour spice mix all over chicken and rub into skin until evenly coated.
- Roast chicken for 25 minutes then baste with pan juices. Cook for another 20-30 minutes, basting every ten minutes, or until chicken reaches an internal temperature of 180ºF.
- Transfer chicken to a cutting board and let rest 15 minutes before carving.
- Prepare creamy herb sauce. In a blender or food processor, pulse cilantro, parsley, jalapeño, garlic, lime juice, and salt. Add Greek yogurt and mayonnaise then puree until well blended.
- Carve chicken and serve family-style with creamy herb sauce.
- GetJoyfull Tip: Try your hand at spatchcocking. Use kitchen shears to safely and easily remove the chicken backbone. Roasting the chicken flat on a baking sheet we’ll seriously save on cooking time, and make carving a snap.
Notes
GetJoyfull Tip: Try your hand at spatchcocking. Use kitchen shears to safely and easily remove the chicken backbone. Roasting the chicken flat on a baking sheet we’ll seriously save on cooking time, and make carving a snap.
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This Peruvian-inspired whole roast chicken has seriously elevated my family’s expectations of chicken. My kids, Cela and Remi are first to reach for drumsticks and thighs. They’re dark meat fans like their Mama, and luckily I don’t mind sharing. The Dietitian in me appreciates that whole chicken is a great source of iron, an essential nutrient for the healthy growth and development of kids, but dark meat really anchors iron to the dinner table. Dark meat chicken thigh, actually has 50% more iron than white meat chicken breast. A helpful tidbit that influences how I meal plan for tiny tummies.
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So, if you’re looking for a delicious, and nutritious twist on a family favourite this recipe for you. We love it with fluffy quinoa, and steamed lima beans. If I have them on hand I’ll quickly roast a few mini tomatoes, too. The creamy herb sauce is sure to be your new favourite garnish. It’s so yummy that we keep the extra to enjoy on salads, pita chips, and raw veggies throughout the week. Consider making a double batch. Emily Mardell is a Registered Dietitian, busy mama of three and proud Alberta foodie.
<br/><br/>
Emily is passionate about quality ingredients and creating delicious, nourishing recipes that bring families together. Follow her at GetJoyfull.com for nutrition advice and tips to grow food joy and fill up on family time.
<br/><br/>
This Peruvian-inspired whole roast chicken has seriously elevated my family’s expectations of chicken. My kids, Cela and Remi are first to reach for drumsticks and thighs. They’re dark meat fans like their Mama, and luckily I don’t mind sharing. The Dietitian in me appreciates that whole chicken is a great source of iron, an essential nutrient for the healthy growth and development of kids, but dark meat really anchors iron to the dinner table. Dark meat chicken thigh, actually has 50% more iron than white meat chicken breast. A helpful tidbit that influences how I meal plan for tiny tummies.
<br/><br/>
So, if you’re looking for a delicious, and nutritious twist on a family favourite this recipe for you. We love it with fluffy quinoa, and steamed lima beans. If I have them on hand I’ll quickly roast a few mini tomatoes, too. The creamy herb sauce is sure to be your new favourite garnish. It’s so yummy that we keep the extra to enjoy on salads, pita chips, and raw veggies throughout the week. Consider making a double batch. Emily Mardell is a Registered Dietitian, busy mama of three and proud Alberta foodie.
<br/><br/>
Emily is passionate about quality ingredients and creating delicious, nourishing recipes that bring families together. Follow her at GetJoyfull.com for nutrition advice and tips to grow food joy and fill up on family time.
Nutrition Information
Serving size: 90 grams or 3 oz Calories: 150 Fat: 4 grams Sugar: 0 Sodium: 65 mg Protein: 30 grams
Peruvian Chicken Recipe Card
Peruvian Chicken Recipe Card
Peruvian Chicken Recipe Card
Peruvian Chicken