Peruvian Lime Baked Chicken With Creamy Green Sauce

* 1 whole chicken (about 4 pounds)

* 3 tablespoons olive oil

* 1/4 cup lime juice

* 4 - 5 cloves garlic

* 1 tablespoon kosher salt

* 2 teaspoons paprika

* 1 teaspoon black pepper

* 1 tablespoon cumin

* 1 teaspoon dried oregano

* 1 teaspoon granulated sugar

* 2 large jalapenos, seeds and ribs removed

* 1 cup packed fresh cilantro leaves

* 3 cloves garlic

* 1/2 cup mayonnaise

* 1/4 cup sour cream

* 1 tablespoon lime juice

* 2 tablespoons olive oil

1. Put all the chicken marinade ingredients into a blender. Pulse until smooth. Put the chicken into a baking dish. Use your fingers to gently loosen the skin. Rub the marinade all over the chicken, including under the skin and inside the cavity. Over the chicken and marinate in the refrigerator at least 4 hours and up to overnight.

2. When ready to cook, put the chicken into a preheated 425-degree F oven. Cook the chicken for 20 minutes, then reduce the heat to 375 degrees F and continue to cook for about 1 hour and 15 minutes more, or until chicken is cooked through. If it starts to get too brown, cover with aluminum foil. The cooking time will vary depending on your oven and size of chicken. Remove the chicken and let it rest 10 minutes before carving into pieces.

3. While the chicken bakes, put all the sauce ingredients into a blender. Blend until smooth. Refrigerate the sauce until ready to serve with the chicken.