Peruvian Whole Roasted Chicken with Tangy Green Sauce

This Peruvian-inspired whole roasted chicken with tangy “green sauce” is a recipe worth trying. It looks impressive for guests but is simple enough for any weeknight.

If you want a flavorful twist on classic roast chicken, this version delivers. The spice rub—dried oregano, paprika, cumin, garlic powder, salt and pepper—gives the bird deep savory notes, while the bright, tangy green sauce is the finishing touch you’ll want to drizzle over every bite.

This recipe is inspired by the Peruvian rotisserie style made popular by restaurants like Pio Pio in New York City. To achieve extra-crispy skin and even cooking, the chicken is spatchcocked (backbone removed) so it lays flat in the pan. For a dairy-free option that works with Whole30, the green sauce here is mayo-style and made with avocado oil.

Ingredients:

• Whole chicken (about 3.5–4 pounds)
• 2 tsp dried oregano
• 1 tsp paprika
• 1.5 tsp cumin
• 1/2 tsp garlic powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup avocado oil (for the chicken)
• 1 cup avocado oil (for the sauce)
• 1 egg
• Large jalapeño, seeded and roughly chopped
• 1 tbsp distilled white vinegar
• 2 cloves garlic
• 1 cup fresh cilantro, loosely packed
• 2 tbsp fresh lime juice (about 1/2 lime)
• For the simple avocado salad: extra virgin olive oil, apple cider vinegar, lime juice, garlic, kosher salt, black pepper, 1 large avocado, iceberg lettuce, tomato and cucumber

Step-by-Step:

Step One: Preheat and spatchcock the chicken

Preheat the oven to 450°F. Place the whole chicken breast-side down on a cutting board so the backbone faces up. Using poultry shears, cut along both sides of the backbone to remove it (reserve for stock if you like). Rinse the chicken inside and out and pat it very dry.

Step Two: Season the chicken

Move the chicken to a large oven-safe skillet or sheet pan, cavity-side up. In a small bowl, mix oregano, paprika, cumin, garlic powder, salt, pepper and 1/4 cup avocado oil. Brush about a quarter of the mixture inside the cavity. Flip the chicken skin-side up, pat the skin dry, then brush the remaining mixture evenly over the top.

Step Three: Roast the chicken

Roast in the preheated oven until cooked through, about 35–45 minutes depending on size, or until a meat thermometer in the thickest part of the breast reads 155–160°F. Remove the chicken and let it rest for 10 minutes before cutting. Quarter or carve as desired and prepare to serve with sauce.

Step Four: Make the tangy green sauce

To make a creamy, mayo-style green sauce, pour the cup of avocado oil into a wide-mouth jar. Crack the egg into the jar so it settles on the bottom. Position an immersion blender with the blade directly over the yolk, turn it on low and hold it in place until the bottom becomes a creamy emulsion (about 15 seconds). Slowly lift and lower the blender to emulsify the oil above the initial mayonnaise, working upward until you have a smooth, mayo-like texture. Add the chopped jalapeño, white vinegar, salt, pepper, garlic, cilantro and lime juice, then blend again until everything is fully combined. Taste and adjust salt or lime as needed.

Step Five: Make the simple avocado salad

Whisk or shake together 2 tablespoons extra virgin olive oil, 1 teaspoon apple cider vinegar, 2 tablespoons lime juice, 1 minced garlic clove, salt and pepper in a small jar. In a bowl, combine thinly sliced iceberg lettuce, sliced avocado, tomato and cucumber. Toss with the dressing just before serving so the avocado stays fresh.

Step Six: Serve and enjoy

Plate the roasted chicken alongside the simple avocado salad and serve with generous spoonfuls of the tangy green sauce. The bright sauce and crisp skin make a delicious contrast to the juicy roasted meat.

Enjoy this Peruvian-inspired whole roasted chicken and tangy green sauce. It’s a flavorful, approachable dinner that’s great for weeknights or entertaining.

Related whole chicken recipes

Whole Roasted Chicken with Pan Gravy
Whole Roasted Greek Chicken and Potatoes