Preparation

• While it's not required, I highly recommend you spatchcock the chicken. All this means is you cut the backbone out so it lays flat on the roasting pan, so that it cooks more evenly, more quickly, and is much easier to carve.
• In a small bowl, mix together the avocado oil, aji amarillo paste, lime juice, garlic, salt, cumin, oregano, and black pepper.
• Place the chicken on a sheet pan and pat the exterior dry with a paper towel. Then rub the marinade all over the meat. Let sit at room temperature for one hour. Alternatively, you can marinate this up to 24 hours in advance in the fridge. Note: never leave meat out of the fridge for more than 2 hours.
• 15 minutes before cooking, preheat the oven to 425°F.
• Roast the chicken for 40-45 minutes, basting it in its own juices after 30 minutes, and again at 40 minutes. When the chicken is done, the breast should register at 160°F when measured with a thermometer.
• Let the bird rest for 5-10 minutes after roasting, so the juices don't run out while carving. Enjoy!