Peruvian-Style Roast Chicken with Tangy Green Sauce

Recipe by Epicurious

Ingredients:

For the Chicken:

3 garlic cloves, finely chopped

1 Tbsp ground cumin

1 Tbsp olive oil

1 Tbsp paprika

1/2 tsp pepper

1/2 tsp dried oregano

1 1/2 tsp salt, divided

2 lemons

1 whole Winterfell Acres Chicken

Directions:

Roast the chicken:

Arrange the rack in the middle of the oven; preheat to 400. Mix garlic, cumin, oil, paprika, oregano, 1/2 teaspoon salt, and finely grated zest from one lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and 2 quarters remaining to yield 2 tablespoons; stir into spice mixture.

Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone, reserve for stock. Turn chicken breast side up and splay open. 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 the skin from breasts and thighs, being careful not to tear skin. using your fingers, gently press heaping 2 tablespoons of spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 teaspoon salt. transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.

Roast chicken for 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 a meat thermometer reads 165, 50-60 minutes total.

Transfer chicken to cutting board and let it rest for 15 minutes, reserving pan juices.

For the green sauce:

1 c. cilantro leaves with tender stems

1-2 jalapenos, coarsely chopped

1 garlic clove, finely chopped

1 Tbsp olive oil

2 1/2 tsp fresh lime juice

1/3 tsp salt

1/3 c mayo

Puree cilantro, jalapenos, garlic, oil, lime juice, and salt in a blender until combined. Add mayo and puree until well-blended. transfer to a small bowl, cover, and chill until ready to use.

For the salad:

1 large cucumber, cubed

1 ripe avocado, cubed

3 scallions, thinly sliced

1 Tbsp plus 1 tsp fresh lime juice

1 Tbsp olive oil

3/4 tsp salt

1/2 c. cilantro leaves with tender stems, coarsely chopped

Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and 1/2 cup cilantro in a large bowl. Sprinkle with more cilantro.

Carve chicken and transfer to platter; baste with reserved pan juices. Serve with green sauce and salad alongside.