Gently loosen the skin from the breast and thighs by slipping two fingers in between the skin and flesh.
Combine remaining chicken ingredients in a small bowl.
Gently spread about 2-Tbs of the spice mixture under the skin.
Season the outside of the skin with salt.
Place in the oven.
Brush the skin with some of the remaining spice mixture, every 20 minutes, and continue roasting until done (170°F on an instant-read meat thermometer). Mine took about 1 hour.
Transfer chicken to a cutting board and let it rest 10 to 15 mins.
Meanwhile, make the sauce by pureeing all of the sauce ingredients in a blender until smooth.
Cut up chicken and serve with the sauce on the side.
Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/peruvian-chicken-with-green-sauce/