Peruvian Roast Chicken With Aji Verde

One of the recipe testers for foodnetwork called home to recreate this family food memory-from peru to you! I got this from the food network kitchens cookbook, a prize i won in the iron chef game! :)

Steps

Chicken:.

Preheat the oven to 425f.

Remove 5 cloves from the head of garlic , then halve the remaining head horizontally.

Season the chicken cavity with salt and pepper to taste , then stuff with the halved garlic.

Smash the garlic cloves , sprinkle with 2 teaspoons salt , and with the side of a large knife , mash and smear with the mixture to a coarse paste.

Put the garlic in a bowl and mix with the vinegar , 1 / 2 teaspoons black pepper , and cumin.

Rub the garlic mixture on the outside of the chicken.

Whisk the soy sauce and sugar together and brush all over the outside of the bird.

Tuck the wings under the back , cross the legs , tie them with kitchen twine.

Set a v-rack or regular rack in a roasting pan and brush with the oil.

Place the chicken breast side down on the rack and roast until the back is golden brown , about 35-40 minutes.

Remove the pan from oven and turn the chicken breast side up.

Cut the string where it holds the legs together and gently open up the .

Ingredients

garlic, chicken, kosher salt, fresh ground black pepper, red wine vinegar, ground cumin, soy sauce, sugar, olive oil, fresh cilantro, cotija cheese, extra virgin olive oil, water, jalapeno peppers, garlic clove