Prepare a spice paste by placing all of the ingredients except the oil in a blender or small bowl of a food processor. Pulse three or four times until they are well mixed. With the motor running slowly pour in the olive oil.
Using your fingers or the handle of a wooden spoon, carefully loosen the skin of the chicken from the breast and legs. Spoon ¾ of the spice mix in between the skin and the meat, smoothing and spreading it by rubbing the skin gently. Try not to make any holes in the skin. Rub the remainder of the spice paste all over the outside of the chicken.
Let the chicken marinate, covered, in the refrigerator for at least 6 hours or overnight.
Prepare the green sauce. Place all of the ingredients, except the oil in a blender or the small bowl of a food processor. If you like your sauce spicy hot include all of the seeds from the Jalapenos. The fewer seeds you include the less spicy it will be. Pulse it a few times until the herbs are chopped and everything is incorporated. With the motor running, slowly pour in the olive oil. Remove the sauce to a bowl or container and refrigerate until you are ready to serve it.
When you are ready to cook the chicken, preheat your oven to 425 degrees. Place the chicken breast side up on a rack over a rimmed cooking tray. Place it in the center of the oven and cook for 20 minutes then turn the oven down to 350 degrees. Continue cooking until the chicken is done, about an hour or until it has reached a temperature of 165 degrees.
Allow the chicken to rest for 20 minutes before carving. Serve with the green sauce on the side.