Peruvian Roast Chicken with Green Sauce

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are often more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits, while canola is budget-friendly.

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar has health properties, while lemon juice is a common substitute.

Preheat the oven to 375°F (190°C).

In a bowl, combine garlic, cumin, paprika, oregano, soy sauce, lime juice, vegetable oil, black pepper, salt, white vinegar, and mustard to create a marinade.

Rub the marinade all over the chicken, ensuring it is well coated.

Place the chicken in a roasting pan and let it marinate for at least 30 minutes.

While the chicken marinates, prepare potatoes by cutting them into wedges and tossing them with oil, salt, and pepper.

Arrange the potato wedges around the chicken in the roasting pan.

Roast the chicken in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C).

Baste the chicken with its juices halfway through cooking for extra flavor.

Remove the chicken from the oven and let it rest for 10 minutes before carving.

Serve the chicken with the roasted potatoes and garnish with fresh cilantro and lemon.