Oven Roasted Peruvian Chicken

Preheat the oven to 475°F (246°C). Place a 3 to 4 pound whole chicken breast-side up on a rack set inside a roasting pan.

In a small bowl, combine 3 tablespoons olive oil, 1/4 cup lime juice, 4 teaspoons minced garlic, 1 tablespoon salt, 1 tablespoon ground cumin, 2 teaspoons paprika, 2 teaspoons granulated sugar, 1 teaspoon black pepper, and 1 teaspoon dried oregano.

Using your fingers, gently loosen the skin over the breast and thighs. Spoon some of the seasoning mixture under the skin so it makes direct contact with the meat. Brush the remaining mixture over the outside of the chicken. Tie the drumsticks together with kitchen twine if desired.

Roast for 20 minutes.

Reduce the oven temperature to 350°F (177°C). Continue roasting for about 1 hour 15 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C). Baste occasionally with pan juices for added moisture.

Remove from the oven and let the chicken rest for 10–15 minutes before carving.

Serve hot with Peruvian Green Dipping Sauce.

Combine 1 cup fresh cilantro leaves, 1 to 2 medium jalapenos, 1 tablespoons aji Amarillo paste, 2 tablespoons crumbled cotija cheese, 1 teaspoon minced garlic, 1 tablespoon olive oil, 1 tablespoon lime juice, 1 teaspoon distilled white vinegar, 1/2 cup mayonnaise, and 1/8 teaspoon salt in a food processor or blender.

Blend until smooth and creamy. Refrigerate until ready to serve.