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Peruvian-Inspired Whole Roasted Chicken with Tangy "Green Sauce" Peruvian-Style Whole Roasted Chicken with Tangy "Green Sauce"

Ingredients

• 1 whole chicken, about 3.5-4 pounds
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• 1.5 teaspoons cumin
• 1/2 teaspoon garlic powder
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/4 cup avocado oil
• 1 cup avocado oil or safflower seed oil
• 1 egg
• An Immersion blender
• 1 wide mouth, glass jar a little bit wider than the head of your immersion blender
• 1 large jalapeno, seeded and loosely chopped
• 1 tablespoon distilled white vinegar
• 1 teaspoon kosher salt, or more to taste
• 1/4 teaspoon black pepper, or more to taste
• 2 cloves garlic
• 1 cup fresh cilantro, loosely packed
• 2 tablespoons fresh lime juice (about 1/2 lime)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon apple cider vinegar
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• Kosher salt, to taste
• Black pepper, to taste
• 1 large avocado, sliced
• 2 cups iceberg lettuce, sliced thin (about 1/2 head)
• 1 large tomato on the vine, sliced thin
• 1/4 cucumber, sliced on the diagonal

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