To begin, preheat your oven to 200°C (fan 180°C). In a large bowl, whisk together vinegar, soy sauce, lime juice, minced garlic, cumin, paprika, black pepper, oregano, salt, oil, and aji panca paste if using. Stir well to create a thick, aromatic marinade. Move on to seasoning the chicken.

Pat the chicken dry with paper towels. Using your hands or a brush, coat the chicken thoroughly with the marinade, making sure to get under the skin and inside the cavity. Cover and refrigerate for at least 6 hours, preferably overnight. Proceed to roasting when ready.

Place a wire rack inside a roasting tray to allow heat to circulate evenly. Remove the chicken from the fridge and let it sit at room temperature for 30 minutes before cooking. Transition to placing the chicken in the oven.

Position the chicken breast side up on the rack. Roast for 1 hour to 1 hour 15 minutes, basting occasionally with its own juices. The skin should crisp up and turn a deep golden brown. Check for doneness next.

Insert a thermometer into the thickest part of the thigh. It should read 75°C. If not yet ready, roast for an additional 10 minutes, checking regularly. Move to resting the bird once cooked.

Remove the chicken from the oven and tent loosely with foil. Let it rest for 15 minutes to allow juices to redistribute, ensuring moist meat. Prepare sides while the chicken rests.

While the chicken rests, prepare crispy potato wedges or homemade chips and toss a simple salad with lime dressing. Ensure your aji verde is chilled and ready to serve.

Carve the chicken and serve it hot alongside potatoes, salad, and a generous spoon of aji verde. Garnish with lime wedges or a few sprigs of coriander for a fresh finish. This dish is best enjoyed family style with plenty of dipping sauce.