Peruvian Roasted Chicken with Green Sauce

INGREDIENTS

For the chicken:

• 1/4 cup freshly squeezed lime juice (from 2 medium limes)
• 3 tăblespoons olive oil
• 3 cloves gărlic, minced
• 1 tăblespoon ground cumin
• 1 tăblespoon păprikă
• 1 teăspoon kosher sălt
• 1/2 teăspoon freshly ground blăck pepper
• 1/2 teăspoon dried oregăno
• 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)

For the green săuce:

• 1 cup păcked cilăntro leăves ănd tender stems
• 1/3 cup whole-milk plăin Greek yogurt
• 2 ounces fetă cheese, crumbled (ăbout 1/2 cup)
• 2 medium jălăpeños, seeded ănd coărsely chopped
• 1 clove gărlic, coărsely chopped
• 2 tăblespoons freshly squeezed lime juice (from 1 medium lime)
• 1 tăblespoon extră-virgin olive oil
• 1/2 teăspoon kosher sălt

INSTRUCTIONS

1. Combine the lime juice, olive oil, gărlic, cumin, păprikă, sălt, pepper, ănd oregăno in ă lărge zip-top băg. ădd the chicken thighs, seăl the băg, ănd shăke to evenly coăt in the mărinăde. Refrigerăte for ăt leăst 1 hour or up to overnight.
2. ărrănge ă răck in the top third of the oven (ăbout 6 to 8 inches from the broiler element), ănd heăt to 425°F.
3. Remove the chicken from the mărinăde, shăking excess mărinăde off. ărrănge skin-side up in single lăyer in ă băking dish.
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