Peruvian-Style Roast Chicken

Name: Peruvian-Style Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1¾ lb Potato; 2 tbsp Olive Oil; 1½ tsp Salt; 1½ lb Chicken Thigh; 3 cloves Garlic; 2 tsp Cumin; 2 Limes; 1 oz Cilantro; 1 Jalapeño; 4 oz Greek Yogurt; 2 tbsp Mayonnaise; 1 Lettuce; 2 Tomatoes; 1 Cucumber

By Eatpace

Cumin and garlic roast chicken is served with oven fries, a crisp salad, and spicy cilantro sauce. The chicken and potatoes roast at the same time on separate pans.

Total: 45 min; 15 prep · 30 cook
Serves: 4; Scale it below
Calories: 547; kcal per serving
Protein: 43g; per serving

Plan this dinner Jump to recipe

Roast chicken thighs with oven fries, lettuce salad, and green cilantro sauce.

45 min

Method

6 steps Oven 425°F 15 min prep · 30 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Toss Potato with half the Olive Oil and a third of the Salt; spread on a large sheet pan.
Step 2. Roast the fries until starting to soften, about 10 minutes. Meanwhile, line a second sheet pan with parchment.
Step 3. Toss Chicken Thigh with the rest of the Olive Oil, half the Garlic, Cumin, half the Lime juice, and the rest of the Salt. Spread on the lined pan.
Step 4. Turn the fries and add the chicken pan to the oven. Roast until the fries are browned and the chicken is cooked through with no pink inside, about 20 minutes; remove both pans.
Step 5. Meanwhile, blend Cilantro, Jalapeño, Greek Yogurt, Mayonnaise, the rest of the Garlic, and the rest of the Lime juice until smooth.

Finish & serve

Step 6. Toss Lettuce, Tomato, and Cucumber together. Serve the chicken and fries with the salad and spoon the green sauce over or alongside.

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Tips

Good to know

Check the thickest chicken piece with a thermometer; it should reach 165°F.

Swap it

For a hotter sauce, leave some of the jalapeño seeds in.

Leftovers

Refrigerate leftovers promptly and keep the sauce and salad separate from the chicken and fries for up to 3 days.

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