Peruvian Chicken with Roasted Potatoes

(recipe by TheSalmons)


Mix the dry spices together in a small bowl, add vinegar and a bit of olive oil to make a paste. Rub this on all sides of the chicken and set them aside until ready to roast. Also, add a sprinkle of salt to the chicken.

Pre-heat oven to 475oF.

While the oven heats up, wash and scrub the potatoes. Leave potato skin on and dice into medium sized cubes. Spread the potatoes in a single layer on one side of a sheet pan. Drizzle with olive oil and sprinkle with salt.

The potatoes will need to cook a little longer than the chicken. Roast potatoes for 6-7 minutes. Briefly remove the pan from the oven, stir/flip potatoes with a spatula and put the chicken breasts on the other side of the sheet pan and return to 475o oven. Add more olive oil if potatoes are sticking to the pan.

Cook chicken for 18-25 minutes depending on size and thickness. Check for doneness by cutting into the thickest piece.

While chicken and potatoes are roasting, prepare yogurt sauce in a small bowl. Mix together your favorite plain yogurt with chopped cilantro (a few sprigs) and add a dash or two of lemon juice. Sauce can be served on the side as a dipping sauce.

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Lynn Salmon <>{

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