Pat the whole chicken thoroughly dry with paper towels. Make a few slits in the chicken breast and thigh meat. In a small bowl, combine lime juice, minced garlic, cumin, paprika, oregano, 1 tsp salt, 0.5 tsp black pepper, and 2 tbsp olive oil. Rub this marinade all over the chicken, including under the skin. Place the chicken in a large resealable bag or dish and refrigerate for at least 2 hours, or preferably overnight.

Preheat your oven to 400°F (200°C). Place the marinated chicken on a roasting rack set inside a baking pan, breast side up.

Roast for 60-90 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, not touching the bone. Baste occasionally with pan juices for extra flavor and moisture. If the skin is browning too quickly, you can tent it loosely with foil.

While the chicken roasts, prepare the Aji Verde sauce. In a blender, combine packed cilantro, aji amarillo paste, chopped jalapeño, 2 cloves garlic, red onion, mayonnaise, queso fresco, 1 tbsp lime juice, 2 tbsp olive oil, 0.25 tsp salt, and a pinch of black pepper. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.

Once roasted, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This helps the juices redistribute, ensuring a more tender chicken.

Carve the Peruvian Roasted Chicken and serve immediately with the vibrant Aji Verde sauce on the side. It pairs wonderfully with rice or roasted potatoes.