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Peruvian-Style Roast Chicken with Tangy Green Sauce
Ingredients
  • subheading: For the chicken:
  • 3 garlic cloves, finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • 1 ½ teaspoons kosher salt, divided
  • 2 lemons
  • 1 (4 to 4 ½-pound) whole chicken
  • subheading: For the green sauce:
  • 1 cup (packed) cilantro leaves with tender stems
  • 1 to 2 medium jalapeños, coarsely chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 ½ teaspoons fresh lime juice
  • ¼ teaspoon kosher salt
  • ⅓ cup mayonnaise
  • subheading: For the salad:
  • 1 English hothouse or 2 Persian cucumbers, cubed
  • 1 firm-ripe avocado, cubed
  • 3 scallions, thinly sliced
  • 1 tablespoon plus 1 teaspoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • ¾ teaspoon kosher salt
  • ½ cup cilantro leaves with tender stems, coarsely chopped, plus more for serving
Steps
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