1. Whisk together all the ingredients for the marinade.
2. Remove the giblets and place the chicken in a large bowl.
3. Brush or pour over the marinade, allowing the chicken to marinate at room temperature for 30 minutes or overnight in the refrigerator.
4. Preheat the oven to 425°F.
5. Place the chicken on a roasting rack and drizzle over remaining marinade in the bowl.
6. Add 2 cups of chicken stock to the bottom of the roasting pan.
7. Roast for 20 minutes, then turn the oven down to 375°F.
8. Add an additional cup of chicken stock to the bottom of the roasting rack, and continue to roast for an additional 1 hour and 10 minutes, or until the internal temperature of the chicken is 160°F.
9. While you’re waiting for the chicken to roast, add all ingredients for the aji verde sauce to a food processor and blend until smooth; set aside in the refrigerator until you’re ready to serve.
10. After the chicken is fully cooked, remove it from the oven, transfer to a cutting board, and tent it with aluminum foil for 10 minutes.
11. Cut into desired sections and serve with aji verde sauce for dipping.

Notes from Jess:

• The chicken stock prevents the bottom of the roasting pan with additional marinade from burning. She's also found that it keeps the chicken juicy.
• If your chicken is more than four pounds, you may need to add additional roasting time.
• Make sure the temperature between the thighs and the breast is a minimum of 160°F before removing from the oven. The temperature will rise to 165°F while resting under the tented foil.

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