Peruvian summer roast chicken salad

1 hour 50 minutes


Roast chicken

  • 1.8kg chicken
  • 100ml of Peruvian Amarillo Sauce
  • 1 lemon, quartered
  • 1 dash of olive oil
  • salt
  • freshly ground black pepper

Soured cream dip

  • 40ml of Peruvian Amarillo Sauce
  • 150ml of soured cream

To serve

  • 1 courgette, peeled into ribbons
  • 2 large ripe tomatoes, quartered
  • mixed salad leaves


Preheat the oven to 180°C/gas mark 4
Season the inside of the chicken with salt and pepper and stuff the cavity with the lemon quarters
Place in a roasting tin and rub a little olive oil over the skin. Pour over the chilli sauce to fully coat the chicken
Roast for 1 hour and 35 minutes, basting the chicken halfway through cooking to ensure it stays moist
Check the chicken is fully cooked through then leave to rest for 10–15 minutes loosely covered in foil before carving
Mix the chilli sauce into the soured cream. Toss together the courgette ribbons, tomatoes and leaves to create a fresh salad and serve with the chicken and creamy dip