For the Chicken:
Preheat oven to 350°.
Loosen the skin of the chicken from the meat and rub the Adobo in between, and on both sides of the chicken. Reserve 1 teaspoon of Adobo for the zucchini. Place the seasoned spatchcocked bird on a bare sheet pan and roast in the middle rack of your oven.
After 1 hour, add the zucchini half-moons to the sheet pan with the chicken. Sprinkle additional Adobo on zucchini and give the zucchini a quick stir in the chicken drippings using tongs. As the zucchini cooks, it will absorb the chicken dripping and become more flavorful.
Roast the chicken until the temperature at the deepest part of the breast registers 170° degrees, about 45 minutes more.
Allow the chicken to rest for 15 - 20 minutes before serving. Liberally drizzle finished Huacatay Salsa Verde over the chicken and zucchini.
For the Huacatay Salsa Verde:
While the chicken is roasting, make the Huacatay Salsa Verde.
Combine the huacatay and chopped aji mirasol in a small bowl and cover them with 1 cup of warm water. This will bloom the huacatay flavors and soften the aji for easy blending. Don't discard the excess water. The water will be infused with flavor and help the salsa puree better.
In a medium sauté pan over medium heat, add the oil, onion, bell pepper, jalapeño and garlic. Sauté until tender, but not browned - about 5 minutes. Be careful not to overcook the vegetables, so as to preserve the bright green color and fresh flavor.
After the sautéed vegetables are ready and the huacatay and aji mixture is reconstituted, add them to a blender. Blend on high for 30 seconds or until smooth. Add the lime juice, mayonnaise, cilantro and salt to the sauce and blend for another 10 seconds. Serve salsa warm with the chicken or refrigerate and use as a dip for potatoes.
Notes:
*Never spatchcocked a chicken? Click the link for easy step by step instructions.
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