Peruvian Roast Chicken with Green Sauce

1. 1Dry-brine the chicken. Set the chicken on a rimmed baking sheet or rack. In a small bowl, combine the kosher salt, black pepper, cumin, paprika, oregano, and lime zest. Rub the mixture over the chicken, including inside the cavity and under the breast skin where possible. Refrigerate uncovered for at least 8 hours and up to 24 hours.
2. 2Heat the oven. Set an oven rack in the lower-middle position and heat the oven to 425°F. Let the chicken stand at room temperature while the oven heats, no longer than 30 minutes.
3. 3Oil and fill the chicken. Over 5 to 10 minutes, finely grate or mince 2 garlic cloves. Stir them with the olive oil, then rub the mixture over the chicken. Put the remaining 3 garlic cloves and the juiced lime shell in the cavity. Tuck the wing tips behind the shoulders and tie the legs loosely if desired.
4. 4Roast until safely cooked. Place the chicken breast-side up on a rack set in a roasting pan or on a rimmed baking sheet. Roast at 425°F for 50 to 60 minutes, starting to check at 45 minutes, until the skin is browned and an instant-read thermometer inserted into the thickest part of the breast and thigh, avoiding bone, reads at least 165°F.
5. 5Blend the green sauce. While the chicken roasts, blend the cilantro, jalapeño, aji amarillo paste, mayonnaise, lime juice, water, and remaining garlic for 5 to 8 minutes, until smooth. Taste and add a pinch of salt only if needed. Refrigerate the sauce until serving.
6. 6Rest, carve, and serve. Transfer the chicken to a cutting board and rest for 10 to 15 minutes before carving. Serve with the green sauce and lime wedges. Refrigerate leftovers within 2 hours.

Spicier sauce

Leave the jalapeño seeds in, or add an extra teaspoon of aji amarillo paste.

Chicken pieces

Use 4 pounds of bone-in, skin-on chicken pieces. Dry-brine as directed and roast at 425°F, checking breasts after 35 minutes and legs after 40 minutes; cook all pieces to at least 165°F.