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Peruvian-Style Roast Chicken with Potatoes

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Recipe photo courtesy of Marcus Nilsson

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 chicken dinner.

Source: Martha Stewart Living, September 2019
Total Time Prep Servings

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. 

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Reviews

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How would you rate this recipe?
  • CKL22227547
    15 SEP, 2019
    I made this recipe from my printed copy of Martha Stewart Living Magazine and it was amazing!! However, I misplaced the issue and wanted to make it again and so I googled it to find it here. This recipe is missing steps in the instructions. What is to be done with the spices? And the garlic? And those 5 tablespoons of olive oil? Thanks in advance for correcting this. It really is a very tasty dish and I plan to continue making it!!
    Reply
    • dpiper1217
      17 SEP, 2019
      The entire section about how to prepare the chicken is missing from this recipe. I should have read more carefully before preparing the ingredients. Hoping it turns out well!
  • MS11463263
    16 SEP, 2019
    This is amazing. The rub and the sauce are both fantastic and I want to use them both on other recipes (will try them on pork next).
    Reply

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