Directions
- Preheat the oven: Set your oven to 200°C (400°F) and line a large baking dish with parchment paper.
- Prepare the chicken: In a large mixing bowl, combine garlic, cumin, smoked paprika, black pepper, salt, and lemon juice. Add the chicken thighs and toss until fully coated in the seasoning mixture.
- Roast the chicken: Arrange the chicken thighs, skin-side up, on the prepared baking dish. Roast for 30–35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and slightly crispy.
- Prepare the green sauce: While the chicken is roasting, add cilantro, jalapeño, garlic, olive oil, lemon juice, salt, and sour cream to a high-speed blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed.
- Rest the chicken: Remove the chicken from the oven and let it rest for 5 minutes to retain its juices.
- Serve: Drizzle the Aji Verde sauce generously over the chicken thighs or serve on the side for dipping.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Difficulty: Easy
Variations & Substitutions
- Substitute chicken thighs with drumsticks or a whole spatchcocked chicken for a larger gathering.
- For extra spice, leave the jalapeño seeds in the green sauce or add a small serrano pepper.
- Swap sour cream for Greek yogurt to lighten the sauce without sacrificing creaminess.
- Add smoked paprika to the green sauce for an extra depth of flavor that complements the roasted chicken.
Serving Suggestions
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