In a large bowl, whisk together the olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken pieces and toss them thoroughly to coat. Cover the bowl and let the chicken marinate for at least 4 hours or overnight for best results.

Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top. Arrange the marinated chicken pieces skin-side up on the rack.

Bake the chicken in the preheated oven for 40–45 minutes or until it reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy.

For an extra burst of flavor, broil it for the last 3 minutes to add a perfect char and crunch.

While the chicken roasts, prepare your creamy green sauce by blending the mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt until smooth.

Let the chicken rest for a few minutes and serve hot alongside the creamy green sauce.

Pairs wonderfully with roasted potatoes, fluffy rice, or a fresh salad.