Peruvian Style Sheet Pan Chicken and Potatoes

• 4 boneless, skin-on chicken thighs
• 2 lbs baby potatoes, halved
• 1/4 cup olive oil
• 1/4 cup fresh lime juice (about 2 limes)
• 3 tablespoons chopped fresh cilantro
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt to taste
• Freshly ground black pepper to taste
• Optional: Aji amarillo paste for extra heat

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, whisk together olive oil, lime juice, cilantro, garlic, cumin, smoked paprika, chili powder, salt, and pepper.
3. 3 Add chicken thighs and potatoes to the bowl, tossing to coat evenly with the marinade.
4. 4 Spread chicken and potatoes in a single layer on a large sheet pan.
5. 5 Roast in the oven for 40 minutes, flipping halfway through, until the chicken is cooked through and the potatoes are golden and crispy.
6. 6 Serve hot, drizzled with extra marinade if desired.

Equipment

• Large sheet pan
• Baking sheet

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.
• Add bell peppers or onions to the sheet pan for extra veggies.

Substitutions

• If you can't find Aji amarillo paste, use a mild chili paste or omit for a milder flavor.
• Use fresh oregano instead of cilantro if preferred.

Pairings

• Pairs wonderfully with a crisp Sauvignon Blanc.
• Great with a tangy limeade on the side.

Nutrition

Tips

• For extra flavor, let the chicken and potatoes marinate in the refrigerator for at least 30 minutes before roasting.
• If you like it spicy, add a teaspoon of Aji amarillo paste to the marinade.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through.

Freezing: This dish does not freeze well due to the texture changes in the potatoes.

Serving Suggestions

• Serve with a fresh avocado salad or a simple green salad.
• Pairs well with a side of white rice or quinoa.

FAQ