Peruvian-Style Roast Chicken with Potatoes
Fair warning: It will be hard determine if your favorite part of this dish is the fragrant spice-rubbed chicken, the crispy potatoes, or the bright and creamy green sauce. But you're in luck—you don't have to choose! All three components work in perfect harmony for this company-worthy winner of a roast chicken dinner.
Martha Stewart Living, September 2019
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Read the full recipe after the video.
Recipe Summary
Ingredients
Directions
Cook's Notes
We employ a technique in this recipe known as spatchcocking, which is when the backbone is removed from a whole chicken so it lays flat. This results in extra-crispy skin and a bird that cooks in well under an hour. Not sure where to start? Follow our guide on How to Spatchcock a Chicken.