# Components:
→ Chicken Marinade
01 - 1 whole chicken (approximately 3.5 pounds), quartered
02 - 3 tablespoons olive oil
03 - 2 tablespoons lime juice (from 1 lime)
04 - 4 garlic cloves, minced
05 - 1 tablespoon ground cumin
06 - 1 tablespoon smoked paprika
07 - 1 teaspoon dried oregano
08 - 1 teaspoon kosher salt
09 - 0.5 teaspoon freshly ground black pepper
10 - 0.5 teaspoon ground black pepper
11 - 0.5 teaspoon cayenne pepper (optional)
→ Aji Verde Sauce
12 - 1 cup fresh cilantro leaves, packed (stems removed)
13 - 0.5 cup mayonnaise
14 - 0.25 cup sour cream or Greek yogurt
15 - 2 tablespoons fresh lime juice
16 - 2 jalapeño peppers, seeded and chopped
17 - 2 garlic cloves
18 - 0.25 cup grated Parmesan cheese
19 - 1 tablespoon olive oil
20 - 0.5 teaspoon kosher salt
21 - Freshly ground black pepper, to taste
# Directions:
01 - In a large mixing bowl, combine olive oil, lime juice, minced garlic, cumin, smoked paprika, dried oregano, kosher salt, both black peppers, and cayenne. Add quartered chicken pieces and thoroughly coat. Cover and refrigerate for a minimum of 2 hours or up to overnight for optimal flavor.
02 - Preheat oven to 425°F (220°C). Line a baking sheet with foil and position chicken pieces skin-side up on the sheet.
03 - Roast chicken for 45 to 50 minutes or until browned and juices run clear. Internal temperature should reach 165°F (74°C). Baste once halfway through cooking with rendered pan juices.
04 - While chicken cooks, blend cilantro, mayonnaise, sour cream or Greek yogurt, lime juice, jalapeños, garlic, Parmesan cheese, olive oil, kosher salt, and black pepper in a blender or food processor until smooth and creamy.
05 - Taste blended sauce and adjust seasoning if needed. Refrigerate until serving.
06 - Once roasted, allow chicken to rest for 5 minutes. Serve hot with green sauce on the side.
