Peruvian-Style Chicken & Vegetables
Course: Chicken, Main Dish6-8
servings25
minutes45
minutes1
hour10
minutesThis dish is bursting with flavor! The chicken’s juices soak into the vegetables, creating a rich and aromatic meal. The chicken is incredibly tender and juicy. I love serving it with a side of rice to complete the dish. My son served a mission for the Church of Jesus Christ of Latter-day Saints in Lima, Peru, and this dish is reminiscent of the meals he enjoyed there. It brings back fond memories of his time living in Peru.
Ingredients
8 chicken thighs, bone-in, skin-on
3 sweet potatoes, diced
3 small sweet onions or 1/2 large onion, thickly sliced
2 yellow or red bell peppers, sliced
1 clove garlic, minced
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 lemon, sliced
handful of fresh cilantro
- Spice Rub
1 teaspoon butter
1 ½ tablespoons paprika
1 tablespoon ground cumin
2 teaspoons fresh lemon juice
1 teaspoon sea salt
½ teaspoon pepper
½ teaspoon oregano
3 cloves garlic, minced
2 tablespoons vinegar
Directions
- Preheat oven to 425º.
- Place the sweet potatoes, onion, bell peppers, and garlic in a greased 9-by-13 inch baking dish. Drizzle the olive oil over the vegetables, then season with salt and pepper. Toss to coat.
- Stir together the ingredients of the spice rub in a small bowl.
- Rinse and dry chicken, then then rub the spice mixture all over the chicken pieces.
- Arrange the chicken skin-side down over the top of the vegetables. Place the lemon slices on top.
- Roast for 20 minutes, then turn the chicken over and stir the vegetables. Continue roasting for 20- 25 more minutes, until the chicken skin is crisp and the vegetables are cooked through. Garnish with cilantro.
