Peruvian Roasted Chicken with Special Sauce

Recipe From: Laura

I had just finished up making this delicous chicken and sauce dish when Beej happened to stop over.  I had her taste the sauce.... "Wow! she said,  Tastes just like Peru!!"    So there ya have it, a true Peruvian dish.  The sauce IS addicting!  And the chicken....?? Incredibly moist, tender, and ever so juicy! One of my favs for sure!

*Prep ahead-- This chicken requires marinating time: 6-24 hours*

*There is a temperature change when cooking*

FOR THE CHICKEN:

3 tablespoons extra virgin olive oil

1/4 cup lime juice, from 2 limes

4 large garlic cloves, roughly chopped

1 tablespoon salt

2 teaspoons paprika

1 teaspoon black pepper

1 tablespoon cumin

1 teaspoon dried oregano

2 teaspoons sugar

4 pound whole chicken

FOR THE GREEN SAUCE:

3 jalapeño chili peppers, seeded if desired, careful when handling seeds

 (I used 2 jalapenos & removed the seeds. If u want a med.-hot sauce, add roughly 1/2 the seeds)

1 cup packed fresh cilantro leaves (I added a lil more for added flavor)

2 cloves garlic, roughly chopped

1/2 cup mayonnaise, (for healthier version, I use avocado mayo)

1/4 cup sour cream

1 tablespoon fresh lime juice, from one lime

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

INSTRUCTIONS  FOR THE CHICKEN:

Combine all of the ingredients except the chicken in a blender and blend until smooth. Remove giblets from the inside; place chicken in a bowl, breast side up with the legs facing you. Using your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about 2/3 of the marinade evenly underneath the skin, and spread the remaining 1/3 evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.

Adjust  oven rack to the lower-middle position, and preheat oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about 1 hr and 10 minutes more, or til the juices run clear when you cut between the leg and thigh. ( if it's browning too quickly, cover it loosely with foil.) Tilt the chicken over the roasting pan to release juices, then transfer to a cutting board. Carve the chicken & serve with green sauce.

FOR THE GREEN SAUCE:

Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.