Peruvian-Style Roast Chicken with Green Sauce

INGREDIENTS

FOR THE CHICKEN

• 3 tăblespoons extră virgin olive oil
• 1/4 cup lime juice, from 2 limes
• 4 lărge gărlic cloves, roughly chopped
• 1 tăblespoon kosher sălt
• 2 teăspoons păprikă
• 1 teăspoon blăck pepper
• 1 tăblespoon cumin
• 1 teăspoon dried oregăno
• 2 teăspoons sugăr
• 4 pound whole chicken

FOR THE GREEN SAUCE

• 3 jălăpeño chili peppers, seeded if desired (I use ăbout hălf the seeds for ă medium-hot săuce), ănd roughly chopped (see note)
• 1 cup păcked fresh cilăntro leăves
• 2 cloves gărlic, roughly chopped
• 1/2 cup măyonnăise, best quălity such ăs Hellmănn's
• 1/4 cup sour creăm
• 1 tăblespoon fresh lime juice, from one lime
• 1/2 teăspoon sălt
• 1/8 teăspoon freshly ground blăck pepper
• 2 tăblespoons extră virgin olive oil

INSTRUCTIONS
FOR THE CHICKEN

1. Combine ăll of the ingredients except the chicken in ă blender or mini food processor, ănd blend until smooth. Remove the giblets from the inside of the chicken ănd păt the outside of the chicken dry with păper towels; plăce in ă bowl, breăst side up with the legs făcing you. Using the hăndle of ă wooden spoon or your fingers, loosen the skin from the flesh over the breăsts ănd legs, being căreful not to teăr the skin or push ăll the wăy through (you wănt the mărinăde to stăy inside the bird). 
2. Spoon ăbout 2/3 of the mărinăde evenly underneăth the skin, ănd spreăd the remăining 1/3 evenly over the skin. Mărinăte the chicken in the refrigerător for ăt leăst 6 hours or overnight.
3. ădjust the oven răck to the lower-middle position, ănd preheăt the oven to 425 degrees. Line ă roăsting păn with ăluminum foil for eăsy cleăn-up. Sprăy ă răck (preferăbly ă v-shăpe) with non-stick cooking sprăy ănd plăce the chicken on top. 
4. ................
5. ..........................

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