- For the Chicken:
- 1 whole chicken, 3 1/2 to 4 pounds
- 4 tsp kosher salt
- 2 tbsp ground cumin
- 2 tbsp paprika
- 1 tsp freshly ground black pepper
- 2 tbsp distilled white vinegar
- 2 tbsp vegetable or canola oil
- For the Sauce:
- 3 whole jalapeños, roughly chopped
- 1 cup fresh cilantro leaves
- 2 medium cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tsp fresh lime juice
- 1 tsp distilled white vinegar
- 2 tbsp evoo
DirectionsAdjust oven rack to lower-middle position and preheat oven to 375 degrees F.
Mix paprika, cumin, s&p in small bowl. Add vinegar and oil to make a paste. Set aside.
Rinse chicken and pat dry with paper towels. Tuck wing tips behind the shoulder of the chicken and massage spice paste evenly all over the chicken. Place chicken breast side up in a large cast iron skillet (or roasting pan). If you want you can tuck herbs and lime halves in your chicken. We had half of a lime and some cilantro leftover from the green sauce so I threw them inside because why not.
Place chicken in oven to roast. Roast chicken, basting with pan juices every 30 minutes after the first half-hour of cooking for about 1 1/2 to 2 hours, until a thermometer inserted into thickest part of thigh registers 175°F and the breast registers at least 145°F.
Meanwhile, combine jalapeños, cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in the jar of a blender. Blend on high speed, scraping down as necessary, until smooth. With blender running, slowly drizzle in evoo. Season to taste with s&p and additional lime juice (if necessary). Sauce will be quite loose at this point but will thicken as it sits. Transfer to a sealed container and refrigerate until ready to use.
Transfer chicken to a cutting board and allow to rest for 10 minutes. Carve and serve with sauce.