Peruvian-Inspired Roasted Chicken and Potatoes with Aji Amarillo Sauce

aji amarillo paste

🥗Healthier: habanero sauce

💰Cheaper: yellow bell pepper puree

Habanero sauce provides heat, while bell pepper puree offers a milder flavor.

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Thighs are often more affordable and retain moisture better.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth offers a lighter option, and seasoned water is budget-friendly.

Preheat the oven to 425°F (220°C).

Pat the chicken dry with paper towels and place it in a roasting pan.

Mix olive oil, minced garlic, cumin, paprika, salt, and black pepper in a bowl.

Rub the spice mixture all over the chicken, ensuring even coverage.

Cut potatoes into wedges and toss them in olive oil, salt, and pepper in a separate bowl.

Arrange the seasoned potatoes around the chicken in the roasting pan.

Roast the chicken and potatoes in the preheated oven for 1 hour, until the chicken is golden and juices run clear.

While the chicken is roasting, prepare the Aji Amarillo sauce by blending aji amarillo paste, lime juice, cilantro, onion, chicken broth, white vinegar, and mustard until smooth.

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

Serve the carved chicken with roasted potatoes and drizzle Aji Amarillo sauce over the top.

Cooking Techniques

Spice Level: