Peruvian Roasted Chicken

Recipe sourced: via phonghongbakes adapted from Non Nom Paleo
Ingredient:
1 whole chicken, washed and pat dry

Marinade:
4 cloves garlic, finely minced
4 tbsp olive oil
1 tbsp sea salt
1 tbsp freshly pounded black pepper
1 tbsp cumin powder
1 tbsp smoked paprika
1 tsp dried oregano
Zest and juice of two limes

Method:
Cut off the back bone of the chicken.
Then make a cut at the cartilage of the breast bone to make it easy for you to press the chicken down flat.
Mix all the marinade ingredients together.
Then using your fingers, gently go under the chicken skin to separate it from the flesh to create a pocket (breast and thighs).
Rub the marinade under the skin and on the skin.
Leave the chicken in the fridge to marinate overnight.
The next day, take the chicken out to room temperature.
Place the chicken on a wire rack placed over a lined baking tray and roast at 180C for 50 minutes or until chicken is cooked through.

Aji Verde Sauce
Recipe sourced via phonghongbakes adapted from Nom Nom Paleo

Ingredients:
2 tbsp olive oil
3 cloves garlic, finely minced
3 jalapenos, remove stem and seeds and slice, i used green bird eye chili
1 stalk spring onion, chopped
1/2 cup mayonnaise
a handful each of mint, basil and coriander
Juice from 2 limes

Method:
Place olive oil and minced garlic in a microwave proof bowl.
Microwave fro 30 seconds, set aside.
Put the rest of the ingredients into a food processor and process until well combined.
Then add the olive oil and garlic and process again until the mixture is smooth and creamy.
Store in a container in the fridge until ready to serve.