While it's not required, I highly recommend you spatchcock the chicken. All this means is you cut the backbone out so it lays flat on the roasting pan. Spatchcock chicken cooks more evenly, more quickly, and is much easier to carve. My Spatchcock Chicken post shows you how do to this.
In a small bowl, mix together the avocado oil, aji amarillo paste, lime juice, garlic, salt, cumin, oregano, and black pepper.
Place the chicken on a sheet pan and pat the chicken dry with a paper towel. Then rub the marinade all over the chicken. Let sit at room temperature for one hour. Alternatively, you can marinate this up to 24 hours in advance in the fridge. Note: never leave meat out of the fridge for more than 2 hours.
15 minutes before cooking, preheat the oven to 425F.
Roast the chicken for 40-45 minutes, basting the chicken in its own juices after 30 minutes, and again at 40 minutes. When the chicken is done, the breast should register at 160F when measured with a thermometer.
Let the chicken rest for 5-10 minutes after roasting, so the juices don't run out while carving. Enjoy!
*It's okay to use a bigger chicken, but you'll need to cook longer. The breast should measure 160F.**My Spatchcock Chicken post shows you how to cut the backbone out of the chicken so it lays flat on the roasting pan. Spatchcock chicken cooks more evenly, more quickly, and is much easier to carve.***This is an essential ingredient here. I order mine on Amazon but you may be able to get it at your local grocery.If you do not spatchcock the chicken, the cooking time will be longer, around 60-75 minutes.