Peruvian-Style Roast Chicken with Tangy Green Sauce

epicurious.com

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subheading: For the chicken:

3 garlic cloves, finely chopped

1 tablespoon ground cumin

1 tablespoon olive oil

1 tablespoon paprika

½ teaspoon freshly ground black pepper

½ teaspoon dried oregano

1 ½ teaspoons kosher salt, divided

2 lemons

1 (4 to 4 ½-pound) whole chicken

subheading: For the green sauce:

1 cup (packed) cilantro leaves with tender stems

1 to 2 medium jalapeños, coarsely chopped

1 garlic clove, finely chopped

1 tablespoon extra-virgin olive oil

2 ½ teaspoons fresh lime juice

¼ teaspoon kosher salt

⅓ cup mayonnaise

subheading: For the salad:

1 English hothouse or 2 Persian cucumbers, cubed

1 firm-ripe avocado, cubed

3 scallions, thinly sliced

1 tablespoon plus 1 teaspoon fresh lime juice

1 tablespoon extra-virgin olive oil

¾ teaspoon kosher salt

½ cup cilantro leaves with tender stems, coarsely chopped, plus more for serving

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