Peruvian Roast Chicken and Aji Sauce
1 hr 30 min
Because Peruvian roast chicken and aji sauce is consumed by millions of Peruvians daily, Peru’s cultural institute has declared it part of the country’s national heritage. Makes sense to us. Crispy spiced skin, juicy meat that flavors potato wedges, a kicky sauce on the side… We’d be happy to eat it daily as well, it’s that addictive. Save us a drumstick!
for the aji sauce
Place the jalapeños and garlic in small food processor and chop until fine. Use a rubber spatula to push everything down and add the cilantro, sour cream, cheese, lime juice, salt and olive oil. Process until well combined. Keep refrigerated until ready to use. The sauce be made a day ahead.
for the chicken
Put the garlic in the food processor, and chop until small pieces. Use a rubber spatula and push the garlic pieces down. Add the oil, lime juice, paprika, cumin, sugar, oregano, salt and pepper and process until well blended.
Separate the skin from the chicken carefully with your fingers around the breast and legs. Put half of the marinade evenly underneath the skin of chicken. Then place the chicken in a large re-sealable plastic bag and pour the remaining marinade in the bag. Rub the chicken with sauce to coat and press the air out of the bag. Seal and marinate in refrigerator for 24 hours.
Preheat oven to 425 degrees.
Toss the potato wedges with guanciale, olive oil and salt in a 9-by-13-inch baking pan. Remove the chicken from the bag. Spread the wedges into an even layer, tie the chicken legs together and place the bird on top of the potatoes.
Bake for 25 minutes, turn the temperature down to 375 degrees, rotate the roasting pan and continue to roast for another 50 to 60 minutes. The chicken should be at 165 degrees when checked in the thigh area with a thermometer. Allow to rest for 25 minutes before carving and serve with the potatoes and aji sauce.