One-Pan Peruvian Chicken with Cauliflower and Sweet Potatoes
By Cecelia JenkinsPublished on January 29, 2019
Time
1¾ hours, plus 1 hour marinating
Yield
Serves 4
Ingredients
6 tablespoons extra-virgin olive oil, divided¼ cup fresh mint leaves 6 garlic cloves, peeled3 ½ teaspoons pepper, divided1 tablespoon ground cumin 1 tablespoon sugar 2 teaspoons grated lime zest plus ¼ cup juice (2 limes)2 teaspoons table salt, divided2 teaspoons smoked paprika 2 teaspoons dried oregano ½ habanero chile, stemmed and seeded4 (10-ounce) chicken leg quarters, trimmed1 small head cauliflower (1½ pounds), cored and cut into 1½-inch florets1 pound sweet potatoes, peeled and cut into 1-inch pieces1 small red onion, halved and sliced through root end into ½-inch-thick wedges3 cups (3 ounces) baby arugula
Before You Begin
You can substitute 1 tablespoon of minced serrano chile for the habanero, if desired. Wear gloves when handling the chile.
Instructions
- Process 3 tablespoons oil, mint, garlic, 1 tablespoon pepper, cumin, sugar, lime zest and juice, 1½ teaspoons salt, paprika, oregano, and habanero in blender until smooth, 10 to 20 seconds. Transfer marinade to 1-gallon zipper-lock bag. Add chicken, seal bag, and turn to coat chicken with marinade. Refrigerate for at least 1 hour or up to 12 hours.
- Adjust oven rack to middle position and heat oven to 425 degrees. Toss cauliflower, potatoes, onion, remaining 3 tablespoons oil, remaining ½ teaspoon pepper, and remaining ½ teaspoon salt together on rimmed baking sheet and spread into even layer. Bake until top edges of cauliflower and potatoes are lightly browned, about 15 minutes.
- Remove sheet from oven. Using spatula, push vegetables to 1 side of sheet (they will no longer be in single layer). Place chicken, skin side up, on now-empty side of sheet. Roast until chicken registers 175 degrees and vegetables are tender, about 40 minutes, rotating sheet halfway through roasting.
- Transfer chicken to carving board; let rest for 10 minutes. Add arugula to sheet with vegetables and gently toss to combine. Transfer vegetable mixture to platter. Separate leg quarters into thighs and drumsticks, then transfer to platter with vegetable mixture. Serve.
Time
1¾ hours, plus 1 hour marinatingYield
Serves 4Ingredients
6 tablespoons extra-virgin olive oil, divided
¼ cup fresh mint leaves
6 garlic cloves, peeled
3 ½ teaspoons pepper, divided
1 tablespoon ground cumin
1 tablespoon sugar
2 teaspoons grated lime zest plus ¼ cup juice (2 limes)
2 teaspoons table salt, divided
2 teaspoons smoked paprika
2 teaspoons dried oregano
½ habanero chile, stemmed and seeded
4 (10-ounce) chicken leg quarters, trimmed
1 small head cauliflower (1½ pounds), cored and cut into 1½-inch florets
1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 small red onion, halved and sliced through root end into ½-inch-thick wedges
3 cups (3 ounces) baby arugula
Test Kitchen Techniques
Ingredients
6 tablespoons extra-virgin olive oil, divided
¼ cup fresh mint leaves
6 garlic cloves, peeled
3 ½ teaspoons pepper, divided
1 tablespoon ground cumin
1 tablespoon sugar
2 teaspoons grated lime zest plus ¼ cup juice (2 limes)
2 teaspoons table salt, divided
2 teaspoons smoked paprika
2 teaspoons dried oregano
½ habanero chile, stemmed and seeded
4 (10-ounce) chicken leg quarters, trimmed
1 small head cauliflower (1½ pounds), cored and cut into 1½-inch florets
1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 small red onion, halved and sliced through root end into ½-inch-thick wedges
3 cups (3 ounces) baby arugula
Test Kitchen Techniques
Ingredients
6 tablespoons extra-virgin olive oil, divided
¼ cup fresh mint leaves
6 garlic cloves, peeled
3 ½ teaspoons pepper, divided
1 tablespoon ground cumin
1 tablespoon sugar
2 teaspoons grated lime zest plus ¼ cup juice (2 limes)
2 teaspoons table salt, divided
2 teaspoons smoked paprika
2 teaspoons dried oregano
½ habanero chile, stemmed and seeded
4 (10-ounce) chicken leg quarters, trimmed
1 small head cauliflower (1½ pounds), cored and cut into 1½-inch florets
1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 small red onion, halved and sliced through root end into ½-inch-thick wedges
3 cups (3 ounces) baby arugula
Test Kitchen Techniques
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.
Before You Begin
You can substitute 1 tablespoon of minced serrano chile for the habanero, if desired. Wear gloves when handling the chile.
Instructions
- Process 3 tablespoons oil, mint, garlic, 1 tablespoon pepper, cumin, sugar, lime zest and juice, 1½ teaspoons salt, paprika, oregano, and habanero in blender until smooth, 10 to 20 seconds. Transfer marinade to 1-gallon zipper-lock bag. Add chicken, seal bag, and turn to coat chicken with marinade. Refrigerate for at least 1 hour or up to 12 hours.
- Adjust oven rack to middle position and heat oven to 425 degrees. Toss cauliflower, potatoes, onion, remaining 3 tablespoons oil, remaining ½ teaspoon pepper, and remaining ½ teaspoon salt together on rimmed baking sheet and spread into even layer. Bake until top edges of cauliflower and potatoes are lightly browned, about 15 minutes.
- Remove sheet from oven. Using spatula, push vegetables to 1 side of sheet (they will no longer be in single layer). Place chicken, skin side up, on now-empty side of sheet. Roast until chicken registers 175 degrees and vegetables are tender, about 40 minutes, rotating sheet halfway through roasting.
- Transfer chicken to carving board; let rest for 10 minutes. Add arugula to sheet with vegetables and gently toss to combine. Transfer vegetable mixture to platter. Separate leg quarters into thighs and drumsticks, then transfer to platter with vegetable mixture. Serve.
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