Peruvian-Style Roast Chicken with Green Sauce

onceuponachef.com

La Tonya Wade

subheading: FOR THE CHICKEN:

3 tablespoons extra virgin olive oil

¼ cup lime juice, from 2 limes

4 large garlic cloves, roughly chopped

1 tablespoon kosher salt

2 teaspoons paprika

1 teaspoon black pepper

1 tablespoon cumin

1 teaspoon dried oregano

2 teaspoons sugar

4 pound whole chicken

subheading: FOR THE GREEN SAUCE:

3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped (see note)

1 cup packed fresh cilantro leaves

2 cloves garlic, roughly chopped

½ cup mayonnaise, best quality such as Hellmann's

¼ cup sour cream

1 tablespoon fresh lime juice, from one lime

½ teaspoon salt

⅛ teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

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