Peruvian Chicken with Roasted Potatoes

Ingredients:

• 2 chicken breasts (boneless with skin on)
• 1/2 tbsp cumin
• 1/2 tbsp onion powder
• 1/2 tbsp paprika
• 1 tbsp vinegar
• 2 potatoes
• olive oil
• 4 tbsp plain yogurt
• cilantro
• lemon juice
• salt

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 475^oF.

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 475^o 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.