Prepare the Marinade: In a mixing bowl, whisk together ¼ cup of olive oil, the juice from 2 fresh limes, 4 minced garlic cloves, 2 teaspoons of ground cumin, 1 tablespoon of smoked paprika, 1 tablespoon of dried oregano, and a generous pinch of salt and black pepper.

Marinate the Chicken: Place your whole chicken or bone-in pieces into a large resealable bag or a dish. Pour the prepared marinade over the chicken, ensuring it's completely coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or ideally overnight.

Preheat the Oven: About 30 minutes before you’re ready to cook, preheat your oven to 425°F (220°C). Prepare a roasting pan by lining it with foil.

Roast the Chicken: Remove the marinated chicken from the refrigerator and allow it to come to room temperature for about 15 minutes. Place the chicken in the preheated oven and roast for approximately 45-60 minutes.

Blend the Aji Verde: While the chicken is roasting, prepare the Aji Verde sauce. In a blender, combine 1 cup of fresh cilantro leaves, 1-2 jalapeños or serrano peppers, 2 minced garlic cloves, ½ cup of mayonnaise, the juice of 1 lime, and 2 tablespoons of olive oil. Blend until smooth.

Rest and Serve: Let the chicken rest for about 10 minutes after removing from the oven. Slice the chicken and serve it alongside the Aji Verde sauce.