Peruvian Whole Chicken With Tangy Green Sauce

Ingredients

FOR THE CHICKEN

1 whole chicken (3½ to 4 pounds)

2 teaspoons dried oregano

1½ teaspoons ground cumin

1 teaspoon paprika

½ teaspoon garlic powder

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

¼ cup avocado oil

FOR THE TANGY GREEN SAUCE

1 cup Homemade Mayo (page 251)

1 large jalapeño, seeded and roughly chopped

1 tablespoon distilled white vinegar

1 teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

2 garlic cloves, roughly chopped

½ cup loosely packed roughly chopped fresh cilantro

2 tablespoons freshly squeezed lime juice (about 1 lime)

FOR THE AVOCADO SALAD

2 tablespoons extra-virgin olive oil

1 teaspoon apple cider vinegar

2 tablespoons freshly squeezed lime juice (about 1 lime)

1 garlic clove, minced

Kosher salt and freshly ground black pepper, to taste 4 cups thinly sliced iceberg lettuce (about 1 large head)

1 large avocado, thinly sliced

1 large tomato on the vine, cut into thin wedges

½ English cucumber, thinly sliced on the diagonal

Directions

COOK THE CHICKEN: Position a rack in the center of the oven and preheat the oven to 450°E

PLACE the chicken on a cutting board, breast side down, so that the backbone is face up. Spatchcock the chicken (remove the backbone) by using a pair of good poultry shears to eut along both sides of the backbone. Start by cutting near the cavity of the chicken and continue in a straight line up toward the neck. Repeat on the other side of the backbone.

DISCARD the backbone (or save it for making stock). Flip the chicken over, breast side up, and use the heel of your hand to press down on the breastbone so that the chicken lies flat. Pat very dry with paper towels. Transfer the chicken skin side down to a large cast-iron skillet or sheet pan.

IN a small bowl, combine the oregano, cumin, paprika, garlic powder, salt, pepper, and avocado oil and stir until well combined.

BRUSH one-quarter of the seasoning mixture on the inside of the cavity.

Flip the chicken over, skin side up, and pat dry one last time. Brush the remaining mixture evenly over the skin of the chicken.

TRANSFER the chicken to the oven and roast until cooked through or until a meat thermometer inserted into the thickest part of the breast registers 155° to 160°F, 35 to 45 minutes, depending on the size of the chicken. Let rest for at least 10 minutes before serving.

MEANWHILE, MAKE THE TANGY GREEN SAUCE: In a blender or using an immersion blender in a wide-mouth jar, combine the mayo, jalapeno, white vinegar, salt, pepper, garlic, cilantro, and lime juice. Blend until well combined.

MAKE THE AVOCADO SALAD: In a small screw-top jar, combine the olive oil, apple cider vinegar, lime juice, garlic, and salt and pepper to taste.

Shake to combine.

PLACE the lettuce in a large bowl or serving platter. Top with the sliced avocado, tomato, and cucumber. Drizzle with the dressing just before serving.

TO SERVE: Quarter the chicken and serve with the salad and tangy green sauce alongside.

Notes

Green sauce may be made in advance and stored in fridge for up to 1 week