Peruvian-Style Roast Chicken with Tangy Green Sauce

Serves 4

prepPreheat oven to 400°F / 200°C
3 garlic cloves, finely chopped	Mix spice rub with lemon	Roast 400°F / 200°C, 70–80 min total	Rest 15 min, carve & serve
1 tablespoon ground cumin
1 tablespoon olive oil
1 tablespoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 1/2 teaspoons kosher salt, divided
2 lemons
1 (4–4.5 lb / 1.8–2 kg) whole chicken
1 cup / 30 g (packed) cilantro leaves with tender stems	Spatchcock and season chicken
1–2 medium jalapeños, coarsely chopped	Blend green sauce & chill
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/3 cup / 80 g mayonnaise
1 English hothouse or 2 Persian cucumbers, cubed	Toss cucumber salad
1 firm-ripe avocado, cubed
3 scallions, thinly sliced
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 cup / 15 g cilantro leaves with tender stems, coarsely chopped

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