One-Pan Peruvian Chicken with Cauliflower and Sweet Potatoes

Name: One-Pan Peruvian Chicken with Cauliflower and Sweet Potatoes
Yield: Serves 4
Ingredients: 6 tablespoons, extra-virgin olive oil, divided; 1/4 cup, fresh mint leaves; 6 , garlic cloves, peeled; 3 1/2 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; 1/2 , 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

45 comments

Appears in Cook's Country April/May 2019

We wanted a weeknight chicken supper with big flavors—without a big pile of dishes to clean.

SERVES4

TIME1¾ hours, plus 1 hour marinating

One-Pan Peruvian Chicken with Cauliflower and Sweet Potatoes

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 smok...

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