One-Pan Peruvian Chicken with Cauliflower and Sweet Potatoes
We wanted a weeknight chicken supper with big flavors—without a big pile of dishes to clean.
Why This Recipe Works
We turned to a Peruvian-inspired marinade to liven things up for this one-pan weeknight chicken dinner. We made a vibrant blender marinade for four chicken leg quarters with refreshing mint, herby oregano, and pungent garlic. Cumin and smoked paprika added earthiness while half a habanero chile provided a little kick and lime zest and juice brightened it all up. For the sides, roasted sweet potatoes fit the dish's Peruvian profile nicely. Roasted red onion wedges turned mellow and sweet to complement the sweetness of the potatoes, and roasted cauliflower added deep nutty complexity. Giving all the vegetables a head start in the oven meant that they could brown on the uncrowded sheet and then roast to perfect tenderness with the chicken. Tossing the vegetables and accumulated chicken juices with peppery arugula while the chicken rested added fresh flavor to complete the dish.