Spatchcock Chicken with Peruvian Green Sauce

Posted by Callies Biscuits on

My love affair with the roasted chicken is not a new one as many of you may know! At least once a week I need my fix. I'm forever searching for the perfect accompaniment to create an experience that is better than the last. Truth be told, I'm a dipper. Not only do I dip once, but I tend to double and even triple dip! The need to have an accoutrement is never lost on me. This is super easy to whip up and is packed with plenty of flavor and punch. It is my new go to obsession for roasted chicken, crudités, and just about anything else I can get my hands on!


Spatchcock Chicken with Peruvian Green Sauce

Peruvian Green Sauce:

    - 1 jalapeno, chopped - 1 ½ cups cilantro - 2 green onions (white and green parts) - 3 cloves garlic - Juice of 1 lime - 1 tablespoon white vinegar - ¼ cup sour cream - ½ cup mayo - 1 teaspoon cumin - 2 tablespoons olive oil - Salt and Pepper to taste


    - 1 whole natural chicken - 1 small onion, sliced - 4 cloves garlic, smashed - Juice of 1 lemon - 1 lemon, sliced - 1 lime, sliced - 2 cups yellow potatoes, cut into bite-size pieces - 3 tablespoons olive oil - Generous amount of salt and pepper

    1. To make the Peruvian Green Sauce, add all of the ingredients to a food processor. Pulse until the mixture is combined and smooth. Refrigerate until ready to use. 1. Preheat oven to 450°F. 1. Place the sliced lemons and limes in the middle of a parchment-lined baking sheet. 1. You can have your local butcher cut the chicken for you or you can cut it yourself. If you cut it yourself; place the whole chicken breast side down on a cutting board. Start at the thigh end and cut along the backbone on one side. Turn the chicken around and cut from the wing side to the drumstick side along the other side of the backbone. Remove the backbone and save for stock. Flip the chicken back over and place on top of the lemons and limes, breast side up, and push on it to flatten it. 1. Squeeze the juice of one lemon all over the chicken. Arrange the potatoes, onions, and garlic around the chicken. Drizzle the olive oil all over the potatoes and chicken. Liberally season everything with salt and pepper. 1. Bake for 50-60 minutes or until the internal temperature of the chicken reaches 165°F. 1. Remove from the oven and let the chicken rest for 10 minutes before carving. 1. Serve with the Peruvian Green Sauce and enjoy!